Delicious Sambar

We have learnt how to make idlis. The same batter can be used to make dosa as well. Now we will see how to make the delicious sambar which can be consumed with both idlis and dosas.

Ingredients:

• Toor dal (Pigeon peas split and skinned) (Thurvam parippu) - 1 cup
• Chopped Green chillies
• Tamarind
• Salt
• Turmeric powder
• Sambar powder (available in grocery shops)
• Hing powder (Asafoetida powder) (vengayam powder) 
• Edible oil
• Assorted vegetables (chopped)
• Drumsticks - 1
• Tomatoes - 2
• Potatoes - 2
• Brinjal - 1
• Small onions - 8-10
• Carrot - 1 (optional)
• Cucumber - 1/2 (optional)

For sambar you can add as many vegetables as you wish as it will just become healthier. I usually go for the first 5 mentioned in the list.

Preparation:

• Wash the toor dal thoroughly and soak in water 2 cups of water for 5 mins.
• Now cook in a pressure cooker for 3 whistles.
• After 3 whistles, switch off the stove and let the dal remain closed in the cooker till the steam goes out completely. This might take 10-15 mins. Meanwhile you can proceed with  the other steps.
• Take a bunch of tamarind and soak it in a small bowl full of water.
• Idea is to make tamarind juice from it. If you have tamarind paste you can use it as well.
• Crush the tamarind thoroughly so that the tamarind water formed is thick enough.
• Let it remain soaked for 10 mins.
• Meanwhile chop all the assorted vegetables and microwave it in water for 5 mins. Alternatively you may also boil it for 5 mins. This will make the vegetables soft.
• Now take a pan and heat it in high flame.
• Add a tea spoon of edible oil to it.
• Add the chopped green chilies and saute.
• Transfer all the vegetables without adding the excess water used for boiling.
• Keep the excess water aside. We can use it later.
• Now add the tamarind juice prepared, to the vegetables.
• Add salt and also add the water (used for boiling vegetables and which is kept aside) slowly. Do not make it very watery.
• Now keep the stove in low flame and let it simmer for 5 mins with a closed lid.
• Now add turmeric powder, sambar powder, hing powder to the vegetables and stir well.
• Close it with a lid and let it remain for 5mins before you turn off the stove.
• Once you turn off, let the sambar remain closed for 5-10 mins.
• Prepare 'tadka' in a tadka pan by heating oil and adding mustard seeds, dried red chillies and curry leaves. (Steps and pictures present under 'Idlis')
• Pour the tadka to the sambar and transfer it to a closed vessel so that it remains hot.

Sambar tastes best when served hot with idlis or dosas. So prepare your spicy South Indian sambar and have a yummy, healthy breakfast with idlis/ dosas!