Thursday, June 19, 2008

The South Indian Sambar

Foody Chat

I wanted to make this post last week back on “Father’s day” & dedicate it to my dad, but as I was caught up in some urgent work was unable to do so.

My dad has a lot of liking towards any kind of food. Being a non cook I didn’t know what was his most favorite. He had a long list of the things which fall into his list of favorite foods. I selected this one since it comes under the favorite listing of my husband & my brother as well.

The “South Indian Sambar” is the most famous & loved ones among the South Indian Cuisines. The addition of the varied spices gives it a spicy flavor & aroma which makes it impossible to resist & have a helping!! Sambar are eaten with dosa's, idly's & rice. There are different ways in which its made due to the varied use of the spices & addition of different vegetables.This is how I make it….

  • 1 Cup Beetroot cut into square cubes ( or any other vegetables like raddish, carrot, potato, brinjal, beans, capsicum)
  • 1 Medium sized onions
  • 1 Medium sized Tomato
  • 1 & half cup of boiled toor dal(Yellow lentils)
  • 1 & half - 2 Cups of water
  • Salt as per taste

For the Masala :

  • Half Cup of Coriander Seeds(Around 40 seeds)
  • 1 Tsp zeera seeds(Cumin Seeds)
  • 8-10 Methi seeds(Fenugreek Seeds)
  • 1/4 Tsp of hing(Asofetida)
  • 1/4 Tsp of turmeric powder
  • 7-8 Fried red chilly
  • 1 1/2 Tsp tamrind extract
  • 1 Tsp oil

For Seasoning
  • 1 Tsp mustard seeds
  • Few curry leaves
  • Chopped coriander leaves
  • 1 Tsp oil
  • Fry Coriander, zeera, methi, hing, turmeric powder with little oil till the mixture is slightly brownish.
  • Add the above mixture along with fried red chilly & tamrind & grind to a thin paste & keep it aside.
  • Cook the vegetables with water in a big vessel till all the vegetables are a bit soft.
  • Now add all the masala & the boiled toor dal to the boiled vegetables & cook till it starts to boil.
  • Ensure that the sambar is not very watery.
  • Now garnish the sambar with the fried mustard seeds & curry leaves.
  • Finally add chopped coriander leaves & cook for only 2 minutes.
  • Sambar is ready to savor now....


Asha said...

Sambhar IS south Indian without a question!:))

YUM! I make Beet Rasam too, looks great N! I am sure your dad will appreciate it whenever you post it!:))

Suma Rajesh said...

adding beetroot and capsicum in sambhar is new to me...amazing its nice to try somthing different....good look...its the one which v can serve either with idlies,polo or also with rice...

Nanditha Prabhu said...

never tried sambar with beets...i am sure it would have tasted great!