An oiled bath, clean white Mundu and Sambhar are some of things that we South Indians swear by.
Sambhar for a South Indian is what Dal is to Maharastians, Sarso Da Saag is to Punjabis or Dhansak to Parsis. It is a preparation of pulses (Tur Dal) mixed with vegetables.
There are many variations of Sambhar and each preparation would taste a bit different from the other depending on the vegetables used. You can prepare Sambhar with mixed vegetables like carrot, eggplant, potatoes, tomatoes, green raw banana, drumsticks, and yam. Some also add Amaranth i.e. Chavli/Chauli or do not add elephant foot or any other vegetable depending on which vegetable is not available.
A Sambhar of mixed vegetables can be of around four to five vegetables. It can also be made up of a single vegetable, like that of ladies fingers or small red shallots (onions).
You can have Sambhar with plain rice during meals or with snacks like Dosas, Vadas and Idlis which are very popular form of breakfast inSouth India .
But what makes the Sambhar so special? Well, the idea of pulses and vegetables cooking together creates a magical feeling in itself. Then you add a paste of the Sambhar masala. The masala is the secret ingredient for the mouth-watering Sambhar which is revealed in the forthcoming paragraph. And of course, no Indian recipe comes to an end unless you do the final tempering of oil and spices which again adds to the flavour.
Well to start with, I will help you with the preparation of mixed vegetable Sambhar which you can try at home.
Mixed Vegetable Sambhar
Ingredients
Tur Dal 1 bowl
Carrot 1
Eggplant 1
Drumsticks 1
Potato 1
Tomato 1
Coconut 1/2
Dry Red Chillies 5
Coriander powder 2 tbsp
Chilli powder 1 tbsp
Turmeric powder 1 tbsp
Aestifodia 2 to 3 tsp
Tamarind size of a small lemon
Curry leaves 10
Fenugreek seeds 1 tbsp
Mustard seeds 1 tbsp
Oil 4 to 5 tbsp
Small red onion shallots 5
Masala Preparation
1. Roast grated coconut with fenugreek seeds (1 tbsp), asetifodia (1/2 tbsp), curry leaves (3-4), small red onions chopped (5), cumin seeds (1/2 tbsp), black pepper (1/2 tbsp) and dry red chillies (2) till it becomes brown.
2. Add oil (2 tbsp), coriander powder (2 tbsp) and chilli powder (1tbsp) to the roasted coconut and mix well for about 2 to 3 minutes.
3. Remove from fire and allow it to cool.
4. Grind the above mixture into a paste by adding little water to it. The consistency of the paste should neither be thick nor watery.
Preparation
1. Cook dal with all the vegetables and turmeric.
2. Add the masala paste to it.
3. Add tamarind water accordingly (it shouldn’t be too sour).
4. Add salt to taste, mix well and let it simmer on the gas for 2 to 3 minutes.
Tempering
1. Heat 3 to 4 tablespoon of oil.
2. Add mustard seeds and let it crackle.
3. Add dry red chillies (3) and curry leaves (6) to it.
4. Put oil tempering in the Sambhar prepared, mix well and let it simmer on the gas for for 2 to 3 minutes.
Garnishing
Garnish with freshly chopped green coriander leaves.
Sambhar for a South Indian is what Dal is to Maharastians, Sarso Da Saag is to Punjabis or Dhansak to Parsis. It is a preparation of pulses (Tur Dal) mixed with vegetables.
There are many variations of Sambhar and each preparation would taste a bit different from the other depending on the vegetables used. You can prepare Sambhar with mixed vegetables like carrot, eggplant, potatoes, tomatoes, green raw banana, drumsticks, and yam. Some also add Amaranth i.e. Chavli/Chauli or do not add elephant foot or any other vegetable depending on which vegetable is not available.
A Sambhar of mixed vegetables can be of around four to five vegetables. It can also be made up of a single vegetable, like that of ladies fingers or small red shallots (onions).
You can have Sambhar with plain rice during meals or with snacks like Dosas, Vadas and Idlis which are very popular form of breakfast in
But what makes the Sambhar so special? Well, the idea of pulses and vegetables cooking together creates a magical feeling in itself. Then you add a paste of the Sambhar masala. The masala is the secret ingredient for the mouth-watering Sambhar which is revealed in the forthcoming paragraph. And of course, no Indian recipe comes to an end unless you do the final tempering of oil and spices which again adds to the flavour.
Well to start with, I will help you with the preparation of mixed vegetable Sambhar which you can try at home.
Mixed Vegetable Sambhar
Ingredients
Tur Dal 1 bowl
Carrot 1
Eggplant 1
Drumsticks 1
Potato 1
Tomato 1
Coconut 1/2
Dry Red Chillies 5
Coriander powder 2 tbsp
Chilli powder 1 tbsp
Turmeric powder 1 tbsp
Aestifodia 2 to 3 tsp
Tamarind size of a small lemon
Curry leaves 10
Fenugreek seeds 1 tbsp
Mustard seeds 1 tbsp
Oil 4 to 5 tbsp
Small red onion shallots 5
Masala Preparation
1. Roast grated coconut with fenugreek seeds (1 tbsp), asetifodia (1/2 tbsp), curry leaves (3-4), small red onions chopped (5), cumin seeds (1/2 tbsp), black pepper (1/2 tbsp) and dry red chillies (2) till it becomes brown.
2. Add oil (2 tbsp), coriander powder (2 tbsp) and chilli powder (1tbsp) to the roasted coconut and mix well for about 2 to 3 minutes.
3. Remove from fire and allow it to cool.
4. Grind the above mixture into a paste by adding little water to it. The consistency of the paste should neither be thick nor watery.
Preparation
1. Cook dal with all the vegetables and turmeric.
2. Add the masala paste to it.
3. Add tamarind water accordingly (it shouldn’t be too sour).
4. Add salt to taste, mix well and let it simmer on the gas for 2 to 3 minutes.
Tempering
1. Heat 3 to 4 tablespoon of oil.
2. Add mustard seeds and let it crackle.
3. Add dry red chillies (3) and curry leaves (6) to it.
4. Put oil tempering in the Sambhar prepared, mix well and let it simmer on the gas for for 2 to 3 minutes.
Garnishing
Garnish with freshly chopped green coriander leaves.
No comments:
Post a Comment