There are numerous versions of sambar but this one is note worthy due to the magical sambar powder. Not only is sambar protein rich but also loaded with nutritional goodness. Tasty with earthy, sweet-tangy flavors and laced with an aromatic whiff of asafoetida and fresh curry leaves. Absolute divine taste. 🙂 1 Pressure cook dal with 2 cups of water and a pinch of hing. Once pressure cooked, mash, add 2 cups of water, shallots, bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame. 2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears. 3 Add the sambar pwd and combine well. Let it cook for another 6-7 mts. 4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar. 5 Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves. 6 Serve with tiffins or hot steamed rice and appadam (papad). Prep & Cooking: 45 mts Serves 4-5 persons Cuisine: South Indian . 3-4 cups of cubed bottlegourd 10-12 small sambar onions (or shallots) 2 medium tomatoes quartered pinch of turmeric 1 large lemon sized tamarind (extract the juice in 1 cup water) 1 tbsp jaggery or sugar (optional) 1 1/2 tbsps sambar powder salt to taste coriander leaves for garnish For tempering/poppu/tadka: 1/2 tbsp oil/ghee 3/4 tsp mustard seeds 1/4 tsp asafoetida/hing/inguva or 3-4 crushed garlic flakes 2 dry red chilli (tear and de-seed) 10-12 fresh curry leaves
Alternatively, you can pressure cook the vegetables with little water in a separate container. Vegetables like chow chow, drumsticks, lady’s finger, carrots, radish and brinjals are also welcome.
