Sambar prepared using Homemade Masala

This is a Recipe for Special South Indian Sambar, which goes nicely with Idli, Udid Vada, Masala Dosa, Batata Vada and most South Indian Snacks, can also be taken with plain rice. This Sambar uses homemade Sambar Masala.

Ingredients
½ Cup Red Gram Dal (Tur Dal)
1 Small size Onion (chopped)
1 Tablespoon Tomato (chopped)
1 Drumstick (chopped to 1 inch)
1 Small Potato (cut into medium size pieces)
3-4 French Beans (chopped)
2 Tablespoon Carrot (chopped)
1 Tablespoon Tamarind Pulp
¼ Cup Coriander Leaves (chopped)
Salt as per taste

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For the Sambar Masala
1 Teaspoon Oil
3 Tablespoon Coconut (grated)
½ Teaspoon each (Rice, Red Gram Dal, Gram Dal,
Black Gram, Fenugreek Seeds, Coriander Seed)
4 Red dried Chilies

For the Tadka
1 Tablespoon Oil
1 Tablespoon Onion (chopped)
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
¼ Teaspoon Fenugreek Seeds
¼ Teaspoon Asafoetida
¼ Teaspoon Coriander Seeds
3-4 Garlic Petals (mashed)
A few Curry Leaves
¼ Teaspoon Turmeric Powder

Preparation
Cook the Red Gram Dal, keep it aside, soak the Tamarind in ¼ cup of warm Water, and after 10-15 minutes extract the Juice.
To prepare the Sambar Masala : Heat the Oil in a Kadhai and add the Rice, Red Gram Dal, Gram Dal, Black Gram, Fenugreek Seeds, Coriander Seed, Red Chilies and fry for two minutes on a slow flame. Then add the Coconut and fry for two-three minutes on a slow flame. Grind into a fine paste by using some of Water.
Heat the Oil in a Kadhai and add the Mustard Seeds, Cumin Seeds, Garlic, Asafoetida, Fenugreek Seeds, Coriander Seeds, Curry Leaves, Onion and then fry for two minutes on a slow flame. Then add the Tomato, Drum Sticks, Potato, Beans, Carrot and cook for two-three minutes on a slow flame. Add cooked Dal, Tamarind, Salt, Turmeric Powder, two cups Water and cook for ten-twelve minutes on a slow flame. If the Sambar is thick then add some more Water as required, mix it well and boil for two minutes.
Garnish with Coriander Leaves and serve hot.

About Sujata Nerurkar (2029 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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