Sambar is prepared in various ways across South India. If it’s case of Kerala Cuisine, South Kerala sambar is entirely different from Sambar prepared in Thrissur and Palakkad regions. Sambar is made adding coconut in the Malabar regions, and hence entirely different from its preparation down South. However Sambar forms an integral part of Kerala sadya. In between too, there are many variants of this delicious and highly nutritious vegetarian curry.
Ingredients for Sambar:
1. Toor daal (Pigeon pea) – 1 big cup
2. Potato Medium size – Half
Onion – Half
3. Coconut oil – 50 milli
4. Okra – 100 gm
Drumstick – 50 gm
5. Turmeric powder – ½ tsp
Chilli powder – ½ tsp
Coriander powder – 1 tsp
6. Tamarind -1 gooseberry sized
7. Salt and water – As needed
8. Asafoetida – ¼ tsp
9. Fenugreek fried and powdered – ¼ tsp
10. Mustard – 1 tsp
Red chillies – 5
11. Coriander leaves – 10 gm
12. Curry leaves – A bunch
Tomato – 2
How to prepare south Indian Sambar?
1. Boil ½ ltr water in a pan and add dal.
2. When it’s almost cooked add potatoes and onions (chopped into rectangular pieces). Cook well.
3. Add oil in another pan, and sauté okra and drumstick. Once it is done, add ingredients no.5 to the cook daal and mix well.
4. Add tamarind water, along with salt, water and asafoetida to the daal and boil well. Put the flame off and add fenugreek powder.
5. Season the curry using mustard and red chillies fried in coconut oil. Also add coriander leaves.
6. Finally add crushed curry leaves to the curry, along with remaining unboiled coconut oil. Mix the sambar well.
Vanitha Magazine September 1-14 2011 archive
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