Oct 11, 2006
Every household in South India has its version of Sambar. The Sambar in the Fast food Darshinis of Bangalore greatly differs from the Sambar in Chennai. My version of sambar called koLambo(konkani name)is made in the Konkani households in Mangalore. It tastes more closer to the Chennai Sambar.
Most of the households make Sambar powder in a large volume and store. But in the konkani households Sambar is made from the scratch each time by frying spices in oil. Believe me, its not tough to make it from the scratch every time. You get a yummy Sambar.
Here is how I learnt to make Sambar from my Mom.
Here is the ingredients list
2 cups of Mixed vegetables of your choice. Below is the list if veggies I usually use
6-7 Drumsticks pieces(not chicken drumsticks!)
1 Egg plant
10-12 French beans
6-7 Cauliflower florets
2 Tomatoes- this is a must
Spices for Sambar Masala
2 tsp urad dal
1 tsp corainder seeds
1/2 tsp Jeera
1/8 tsp or a pinch of methi seeds
1/2 inch turmeric root or 1/8 tsp turmeric powder
5 hot red chillies
2 mild byadagi chillies, optional- this gives dark red colour
1 chick pea sized hing
1 tsp mustard seeds
1 sprig curry leaves
2 tbsp chopped cilantro, optional
Cook 1/2 cup tuvar dal in the pressure cooker.
Soak 1 inch cube size tamarind in water.
Make the Sambar masala by roasting spices in oil.
Heat 2 tsp of oil in a round bottomed kadai. You can use the small wok or your seasoning pan/spoon. Add urad dal and fry, when it gets light golden brown add coriander seeds. Fry for a minute, when it gets little darker add jeera, methi, peppercorns and turmeric. Fry for 30 seconds, switch off the flame. Add red chillies and hing, keep frying for a minute. Let it cool.
Grind the roasted spices along with tamarind into a smooth paste.
Chop a variety of vegetables of your choice. I always use tomato. Tomato gives a good taste, helps to bring out the sour-tangy taste in the Sambar. Cook the vegetables in water except cauliflower. Cauliflower takes less time to cook, so add it at the end. When the vegetables are tender add cooked dal and the sambar paste. Add salt. Bring it to a boil. If you are using cauliflower add them now.Continue boiling for another 3-5 minutes.
Make a seasoning of mustard seeds and curry leaves and add to the Sambar. Sprinkle cilantro on top.
Serve with plain rice or Idli