Food

Sambar

Yes, Mr. Cold and Ms. Fever has visited me again- and for the third time in two weeks! The lady was generous enough with me but Signor seemed to be taking on a revenge! I was sneezing hard throughout the day! My sweet husband discreetly pointed out that I might be suffering from typhoid or even dengue fever, cos of the fever that comes an goes and which is up and down and never stable!! OMG!!! I even consulted a doctor and ran a blood-test last week!!

Don’t worry, folks!! I’m perfectly healthy and had a good appetite- except that I felt weak and tired and missed my Mamma so much.

To be more precise, I missed her “Sambar” the most!! It is the best one I have ever tasted and I can surely bet my bottom dollar on it!

I have heard from many, even read in many cookery blogs, that their most difficult endeavor was cooking Sambar! So, when my pretty little Sambar turned out to be angelic, I felt blessed! Blessed for having my Mamma’s and Dadda’s in-born culinary skills. And yes, today I realized that all these while it was present in my genes and I just had to try! And today I realized, that Cooking has indeed turned out to be my passion!

Too much of sentiments!! Offo, here’s the recipe!

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The types of vegetable solely depend on you. I love carrots more, so my sambar would be mostly carrots. You can add your favourite  veggies.

Carrot – 3

Brinjal – 1

Potato – 2

Cucumber- 1 small piece

Small Onion -say, 15

Tomato – 2

Drumstick- Cut in 2″ pieces

Coriander leaves

Curry leaves

Samabar dal – 2 handful

Salt – 1 tspn

Sambar powder -2 tbsp

Asafoetida – 2-3 pinches

Chilly powder – 1 tbspn

Oil – 2 tspn

Mustard seeds – a pinch

Method:

In a pressure cooker, add dal and water(double the quantity of dal). Cook till 8 whistles are blown. After the pressure is completely drained off, open lid and mash the dal to form a paste. Add the chopped vegetables(in cubicle form), coriander leaves, salt, sambar powder, asafoetida and chilly powder.

Pressure cook till a whistle is blown. Keep aside.

Meanwhile, for tempering, in a pan, add oil, and mustard seeds. Add curry leaves to it.

Once the pressure is settled, open the pressure cooker lid and add this to it.

Done!! The yummiest sambar you can ever taste!

 

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