Saturday, May 21, 2011
Being Indians, we prepare sambar almost every week. Well... it's easy to prepare and it compliments both veg and non-veg dishes. There are many varieties of it and this is a plain sambar which goes particularly well with breads and chappatis. You may also add in vegetables such as carrot, brinjal and okra.
Dhal - 1/2 cup soaked
Potatoes - 1 cubed
Turmeric powder - 1 tsp
Chili powder - 1 1/2 tsp
Grated coconut - 3 tbsp
Garlic - 2 cloves
Cumin seeds - 1 tsp
Tamarind juice - 2 tbsp
Shallots - 3-4 chopped
Dried chilies - 3-4 cut small
Curry leaves - 1 spring
Mustard seeds - 1/2 tsp
Salt to taste
Coriander leaves - chopped for garnishing
Boil dhal in 2 cups of water with garlic and salt. Once the dhal is cooked and tender, mash them a little.
Add turmeric powder, chili powder, potatoes, tamarind juice and 2 more cups of water. Cook over medium heat until the potatoes are cooked.
Grind cumin seeds and grated coconut to a fine paste. Add this in and let it boil.
Check for salt and add if needed.
Heat some oil in a separate frying pan and splutter mustard seeds, shallots, dried chilies and curry leaves. Once fragrant, pour them over the sambar and garnish with chopped coriander leaves.
Serve with bread, chappati or even rice!