Garam Masala Sambaar

in Kuzhambu, Kuzhambu Varieties

 

The Sambaar is a part and parcel of daily cuisine in Tamil household . Its practically made everyday . So different types of Sambaar is made to beat the monotonyand to make the daily menu interesting . Here’s a recipe of Sambaar which has masala and is a wonderdul accompaniment for Idiappams. dosai , idli uthappmas etc.

Ingredients

  1. Red gram dal / Tuvar dal  1 cup
  2. Red chilies       6    to 10 ( break into two )
  3. Sesame oil        4 teaspoons
  4. Fenugreek seeds    1/2 teaspoon
  5. Tamarind                  as big as a lemon
  6. Rock Salt 1 teaspoon
  7. Asafoetida    1 pinch
  8. Green chilies  2 to 4 ( chopped )
  9. Curry leaves and Coriander leaves  few (  for garnish)
  10. Mustard  1 teaspoon
  11. Turmeric Powder   1/2 teaspoon
  12. Vegetables chopped medium size  1 cup

For the masala 

  1. Poppy seeds 1 teaspoons
  2. Anise seeds 1/2 teaspoon
  3. Cinnamon   a bit ( half inch)
  4. Cloves 4
  5. Cardamom  4 pods

Method

  • Soak the tamarind in 2 to 3 cups of water . After 15 minutes , extract juice . Soak the dal too,  in water and pressure cook adding turmeric powder, till soft. Mash and keep aside .
  • Meanwhile , in a kadai or a deep bottomed pan , heat oil and add mustard . When it crackles , add red chilies , fenugreek seeds , green chilies , curry leaves  and asafoetida .
  • Saute for a minute or so .
  • Add chopped vegetables of your choice .  Onions , Drumstick, Brinjal, Ladies finger , Radish ,  Pumpkin , Ashgourd ,different variety of beans, Capasicum , Carrot , Sambaar onions ,  Chow chow  Green tomatoes , Amaranth can be added .
  • Stir for a minute and add the tamarind juice  and salt .
  • Let it boil in low flame , till the raw smell of the tamarind goes . It takes 5 to 8 minutes .
  • Dry roast all the masala items , in a saute pan and powder them smooth .
  • Add cooked dal and boil  again till all mixes well .
  • Add the fried masala powder and cook for  2 to 4 minutes .
  • Garnish with coriander and curry leaves .

 

Note

  • Use new tamarind while making Sambaar , as the colour will be less dark and more yellowish .
  • Add masala powders after the vegetables, get cooked in tamarind juice .
  • Rice flour can be added to the sambaar , if less  quantity of dal is used . Its used to thicken the sambaar .
  • Always use Rock salt and Gatti Perungaayam to get authentic taste .
  • Coconut can be grated and added .