Cooking - Sambhar 19 Sept'21

 

Sambhar

Serving 4

1)      Vegetable Sambhar

Ingredients:

1 cup toor dal/ Yellow split Pigeon peas

1 Cup small onions/ 1 big onion chopped

1 chopped tomato

1 cup chopped vegetables of choice ( drumsticks/brinjal/bottlegaurd etc.)

¼ cup tamarind water

3-4 cloves of garlic

Curry leaves

Mustard Seeds

Jeera

Asafoetida

1 table spoon Chilli powder/ 2 table spoon sambhar powder

1 table spoon Corriander Powder

1 table spoon salt

Method:

Wash the lentil 3-4 times. Pressure cook it for 2-3 whistles with a pinch of turmeric, 2-3 cloves of garlic and a tea spoon of oil. Allow it cool and paste it well with the help of a wooden smasher.

Heat oil in a pan. Let the mustard and Jeera splutter. Add curry leaves, 2-3 cloves of crushed garlic and onion. Sauté until it turns golden brown. Add salt, turmeric, chilli powder/sambhar powder, asafoetida and coriander powder. Add tomato as well as vegetables. 1) Sauté for a while and then add it in the cooker. Pressure cook for 1 whistle. 2) Alternatively, cook the vegetable well at low flame and add the lentil-tamarind mix. Allow it to boil. After switching off the stove, add chopped coriander to it.

2)      Simple Sambhar

Ingredients: same as above

Method:

Pressure cook lentil, turmeric, chilli/sambhar powder, coriander powder, onion, garlic and tomato for 2-3 whistles. Once it cools. Smash it well. Add salt, tamarind pulp and vegetables. Pressure cook for 1 whisltle. Splutter mustard, jeera, curry leaves, Asafoetida and whole red chillies or vadagam. Add this to the cooked mix. Boil it for 5 mins. Switch off the stove and add chopped fresh coriander.

 

3)      Drumstick, brinjal and raw mango sambhar

Reduce the quantity of tomato and tamarind pulp. Do not pressure cook raw mango with vegetable. Boil it in a separate vessel with pinch of salt, turmeric and chill powder. Then, add it to the vegetable prior the boiling the mix at the end.

4)      Roasted Sambhar

In this Sambhar, lentils and other ingredients except vegetables are roasted and ground into fine powder. The mix is dissolved in water without lump. It is then added to the rested of the ingredients cooked in a pan with oil.

5)      Gothsu (Brinjal Sambhar with split gram dal)

In this case, tamarind is not required.

Brinjal, split gram dal, onion, garlic, pinch of turmeric, green chillies and tomato is pressure cooked for 2-3 whistles. Once it cools. Smash it well. Add salt, tamarind pulp and vegetables. Pressure cook for 1 whistle. Splutter mustard, jeera, curry leaves, Asafoetida and whole red chillies or vadagam. Add this to the cooked mix. Boil it for 5 mins. Switch off the stove and add chopped fresh coriander. It is mostly eaten with Pongal.