Recipes For Cooking

SAMBAR- MY MOTHER-IN-LAW’S METHOD
Many of my friends had been asking me to post my sambar recipe and it had been a long time since I posted any authentic south Indian recipe, so here I am with my version of sambar. This is my MIL’s method, she was the one who taught me most of my cooking. When I got married a few years back, cooking was so new to me. Poor hubby dear was having a hard time coping up with my cooking :( My MIL stayed with me for a month and taught me all the basic dishes. This is her classic dish and nothing can beat its taste. With just a dollop of ghee on top of the sambar and steaming hot idlis, this combination is my ultimate comfort food.

The sambar recipe I have posted here is ideal for idlis and dosas. Usually we don’t add any vegetables to our sambar. If needed, any vegetables like eggplants, okra, carrot, or drumsticks can be added. If you are combining it with rice, the sambar should be a little bit watery. I made this sambar to go with rice idlis and cracked wheat idlis. The cracked wheat idli recipe is from my friend Cham (thanks a lot dear). I followed her exact recipe for the idlis. The only addition was that I added some ginger paste to the batter. It came out real soft and tasty.

INGREDIENTS:
Toor dhal or red lentils, 1 cup.
Red onions, medium size, 2.
Tomatoes, medium size, 2.
Green chili,.1
Garlic, 2 cloves (optional).
Turmeric powder, 1 teaspoon.
Tamarind, a small lemon-sized ball or 2 tablespoons of tamarind pulp.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, store brought or homemade, 1 teaspoon.
Asafetida, 1 pinch.
Salt as per taste.
Red chili, 2.
Mustard seeds, ½ teaspoon.
Curry leaves, 1 sprig.
Chopped cilantro, a handful.
Vadakam, 1 teaspoon, (optional). This is a mixture of dried onions, garlic, and a few spices. I use vadakam for seasoning sambar, rasams, and kuzambus. This can be omitted if not available.

PREPARATION:
Dice the onions and tomatoes finely and slit the green chili into 2. Extract thick juice from the tamarind and keep aside. Wash the toor dhal well and cook the toor dhal along with the turmeric powder, diced onions, tomatoes, garlic cloves, and green chilies in a pressure cooker for up to 3 whistles. The dhal should be mashed well along with the added veggies. Heat a pan with some oil. When the oil is hot enough, add the mustard seeds and let it splutter. When the mustard seeds start to splutter, break the red chilies into 2 and add them to the oil along with the vadakam and fry for a 2 seconds. Then add the tamarind juice, along with the chili powder, coriander powder, sambar powder, and salt along with 3 cups of water and let it boil for 10-15 minutes. Then add the mashed dhal and a pinch of asafetida and let it cook for a few more minutes until the desired consistency is reached. Garnish with curry leaves and chopped cilantro and serve hot with rice, idlis, or dosas.