Saraswathi Varadarajan of New Mumbai has
contributed a wonderful recipe for making sambar. I share it here again
in case any of you missed it.
Sambar powder as I make.
You may change the quantity of red chillies as per your spice limit.
1 tbsp methi seeds
1cm cube hing block
1 cup approx 150 gm Chana dal/ kadalai paruppu.
Equal portion red chillies ..the long red ones
2 cups dhania seeds
Take 2 tblsp gingelly (sesame) oil... Nallaennai. Puff roast the hing,add methi seeds till it splutters and becomes dark brown. Add channa dal ,roast it till it turns red and add red chillies and dhania and roast it non stop till the flavor of dhania comes out. Cool in a plate and grind together it into a powder .
Variation for working people/ Bachelors....you may dry roast puli - tamarind about 300 gms after taking the threads and seeds from the lump, and powder it along with the other ingredients. This is how my Sis in law sends it for her US settled son!
Making the sambar:
Boil the sambar vegetables ( mixed/ onion/ drumstick) in tamarind extract water and 1 tsp turmeric powder)if using podi with tamarind boil in plain water) when the vegetables are cooked ,add 3 sambar powder to cup cooked tuvaram paruppu/ toor dal , mix well and add to the cooked vegetables. Let it boil . Temper with mustard seeds curry leaves in gingelly oil. Add fresh finely cut kothamalli (cilantro) on top and switch off the heat.
Variations: add 1 tbsp grated coconut ground up with one ripe tomato and 2 tbsps of sambar powder
Shankar's note:
You may substitute 2 tsp of hing powder if you don't have a brick of hing.
Sambar powder as I make.
You may change the quantity of red chillies as per your spice limit.
1 tbsp methi seeds
1cm cube hing block
1 cup approx 150 gm Chana dal/ kadalai paruppu.
Equal portion red chillies ..the long red ones
2 cups dhania seeds
Take 2 tblsp gingelly (sesame) oil... Nallaennai. Puff roast the hing,add methi seeds till it splutters and becomes dark brown. Add channa dal ,roast it till it turns red and add red chillies and dhania and roast it non stop till the flavor of dhania comes out. Cool in a plate and grind together it into a powder .
Variation for working people/ Bachelors....you may dry roast puli - tamarind about 300 gms after taking the threads and seeds from the lump, and powder it along with the other ingredients. This is how my Sis in law sends it for her US settled son!
Making the sambar:
Boil the sambar vegetables ( mixed/ onion/ drumstick) in tamarind extract water and 1 tsp turmeric powder)if using podi with tamarind boil in plain water) when the vegetables are cooked ,add 3 sambar powder to cup cooked tuvaram paruppu/ toor dal , mix well and add to the cooked vegetables. Let it boil . Temper with mustard seeds curry leaves in gingelly oil. Add fresh finely cut kothamalli (cilantro) on top and switch off the heat.
Variations: add 1 tbsp grated coconut ground up with one ripe tomato and 2 tbsps of sambar powder
Shankar's note:
You may substitute 2 tsp of hing powder if you don't have a brick of hing.
