Yummy Sambar for Kotte Kadabu-part 2

HELLO FRIENDS,

Here I am going to show a very easy method of SAMBAR PREPARATION, to have with IDLY we just made.

This is a continuation of the previous post-KOTTE KADABU-(IDLY IN DIFFERENT FORM)-PART 1

DO YOU KNOW IDLY -SAMBAR IS CONSIDERED as “THE BEST BREAKFAST, BECAUSE OF ITS BALANCED NUTRITION”.

SAMBAR PREPARATION is very easy. This is a veg stew or a veg curry made with Toor dal and a few vegetables, which in turn is used as a dip with IDLY, VADA AND BONDA (fritters), Plain Rice, etc

Those residing in South India are well aware of this dish, but nowadays, this has become world-famous.

It is very nutritious, because of the protein, vitamins, and mineral contents (dal, vegetables, and spices).

SAMBAR IS SO TASTY AND DELICIOUS THAT YOU CAN DRINK IT AS A VEG-DAL SOUP.

There are several varieties in sambar, which is due to the usage of different types of vegetables and spice combinations

Let us make the sambhar mix, which can later be used in the recipe.

One of the very easy and tested methods of making the sambhar spice mix is given below.

SAMBAR MIX (POWDER) NEEDED FOR SAMBAR

INGREDIENTS:

Chana dal-1 tablespoon
Urad dal-1 tablespoon
Coriander seeds-2 Tablespoons
Red chilies-6-8 byadagi (less hot)chilies
Cumin seeds-1 teaspoons
Fenugreek seeds-1 teaspoons
Raw-rice-1 tablespoon
Dry coconut-1/2 cup grated(3 tablespoons)

METHOD OF ROASTING SAMBAR POWDER:

Take a frying pan or skillet and keep on a low flame on a stove to heat.
When the pan gets heated, add chana dal and roast till golden brown.
Now dry roast the Urad dal till golden brown.
Now add a little oil to the pan and when heated add cumin seeds, fenugreek seeds, coriander seeds, Red chilies, Raw Rice, Dry coconut gratings, and Curry leaves.

Roast all together till you get a nice aroma.
Cool and grind to make sambar powder.

Note:-You can store this powder in an air-tight bottle and use it whenever you need it.

If you need it for immediate use, put some water and grind again to make a homogeneous paste, and use.

INGREDIENTS NEEDED FOR MAKING SAMBAR:

Toor dal-1/2 cup
tomatoes-3 medium-sized
Onion-3 medium-sized
Curry leaves-15-20
Green chilies-2 split and use.
Oil-1 tablespoon
Mustard seeds-1 teaspoon
turmeric-3/4 teaspoon
Asafoetida (thing)-1 peanut size
Kashmiri Red Chilly powder-1 tablespoon
Jaggery-1 tablespoon
Salt-1 teaspoon
Tam extract-1 teaspoon
Fresh coriander leaves- 1 tablespoon finely chopped

NOTE:-

Spices to be roasted for sambar powder are shown already.

PREPARATIONS TO BE DONE FOR SAMBAR

Soak Dal in water for 15 mts, after washing it 2 times.
Then put this washed Dal in a container and add 3 times water to it.
Add turmeric powder and 1/2 teaspoon oil to it.(can add 3-4 cloves of garlic to it-optional)

Place this container in a pressure cooker and cook giving 4-5 whistles.
Wait till the pressure releases by itself.
Mash the dal with a spoon or masher. keep aside.

Wash and chop the tomatoes.
Peel and slice the onions.
Soak the tamarind and extract the juice if you do not have it ready-made.
Grind the roasted whole spices with a little water, make a paste, and keep aside.

COOKING METHOD OF SAMBAR

Now in the same pressure cooker, you can make SAMBAR.
Take the Pressure cooker pan and add 2 tablespoons of oil to it.

Heat on a low flame.
When hot, add Mustard seeds and Asafoetida.

When the mustard seeds splutter, add onion slices and split green chilies, and Turmeric powder.

Saute for 2 minutes, and add chopped tomatoes now.

Add salt and mix.

Now add KASHMIRI RED CHILLY POWDER to this for giving a nice color to Sambar.
Combine all of them and saute.

Add the ground spice sambar masala now and give it a good mix.

Add the mashed Dal now.

Let that boil, now add jaggery.

Also, add tamarind extract or tam paste.

Mix all and let it boil for 3-4 mts.
Taste for salt and spices, if it is too hot, you can add a little more jaggery or salt or Water, if the sambhar is too thick. (it should be a little watery.