Sambar | Traditional Sambar (My Style) & Saturday Snapshots !!

Even though I say this is the traditional kerala style sambar but may not be true in all senses.As each one has their own way of making sambar in Kerala,so the steps may vary.But more or less the same.Varutharacha Sambar is the traditional way of making sambar at my MIL's place,which I had posted sometime back.Though sambar is made frequently but like many other recipes that are frequently made,makes it space very late to this site.Sambar is a true blend of all vegetables popular all over South India and now all over the world.Sambar is highly nutritious.Sambar can be served with steamed rice,perfectly pairs with idlis,dosas,uthappams and upma.

This week the topic for Saturday Snapshots is lentils and so shot a few pics with lentils.How's that? Hope you like it and enjoy the lovely weekend !!

(From left to right- toor dal,masoor dal,green gram,horse gram,split moong dal)

Ingredients
toor dal 1/4 cup
potato 1 peeled & cubed
carrot 2 peeled & cubed
avarakka /cluster beans 10 
1 drumstick cut in 3" pieces or 5-6 frozen drumsticks
ash gourd 1/2 cup cubed
green chillies 2-3 vertical slit
shallots 4-5
turmeric powder 1/2 tsp
sambar powder 2 tsp
hing/ asafoetida/kayam podi 1/4 tsp
chilly powder 1/2 tsp
coriander powder 1 1/2 tsp
cilantro chopped 2-3 tbsp
sugar 1/2 tsp /jaggery a small piece
tamarind 1/2 lemon size
tomato 1 chopped

to temper
shallots 2-3 chopped fine
curry leaves few
dry red chillies 2-3
mustard seeds 1 tsp
oil 2 tbsp

Method

• Wash and cook the toor dal with double the amount of water,turmeric powder and salt for 2 whistles.(If you have time soak for half an hour and then cook.Cooks faster)
• In the meantime,chop the vegetables and leave separately soaked in water except tomato,green chillies and cilantro.Also,soak the tamarind in a bowl of water.
• Now,mash the cooked dal with the back of a spoon.Add the potato,carrots,green chillies to the cooked dal and cook again in cooker for 2 whistles with hing,salt.Add water if required.(vegetables leave out water,so add accordingly)
• Cook the other vegetables drumstick,avarakka,ash gourd and tomatoes in another bowl with enough salt,turmeric powder and 1/2 cup water.Cook till tender,may take 5-6 mins.(This is too prevent these vegetables getting mushed up or overcooked with the other vegetables)
• Once the pressure releases,add in the pan cooked vegetables to the cooker.Add the sambar powder,coriander powder,chilly powder and mix well.Let it come to a rolling boil and then add the tamarind extract.Adjust salt,add water if required to get the desired consistency,add in the chopped cilantro and sugar.
• Switch off flame and leave covered.In another pan,heat oil.Splutter mustard seeds,fry red dry chillies,curry leaves and shallots.Fry the shallots until pinkish brown.Pour over the sambar with the asafoetida powder/kayam podi. Leave covered for 4 minutes.
• Mix and serve warm with rice /dosa /idli.

Servings~4-5 adults

NOTES
* Adding cilantro adds flavor.Omit if you don't like the flavor.
* Use tamarind paste if you have that.
* You can add 3-4 slices of garlic too to reduce gas issues.
* You can add more vegetables like egg plant,okra,beans and many others too as per availability.I usually make it this way.

Linking the lentils to Saturday Snapshots hosted by Shweta @ Merry tummy & Siri @ Siri's Food