Friday, 27 June 2008


Sambhar is a form of a dal with vegetables prepared in southern part of India. In south of India almost every dish prepared has richness of coconut, Tamarind and spices to flavour the food giving it a hot zing. Sambhar can be served with steaming idlis, crispy dosas, vadas or even simple rice. I prefer using MTR Sambhar and Rasam powder.

2 Cups of Toor dal (Arhar dal)
4 Quaterly Chopped Small Onions
1 Tomato
2 Chopped Brinjals (Egg Plant / Aubergine)
1/2 Chopped Bottle Gourd (Lauki)
2 Chopped Drumsticks
1 Chopped Potatoe
2 Teaspoon of Coriander Powder
1 Teaspoon of Turmeric Powder
2 Teaspoon of Red Chilly Powder
2 Teaspoon of Sambhar Powder
1 Teaspoon of Rasam Powder
1 Tablespoon of Tamarind Pulp
1 Tablespoon of Ginger-Garlic paste
3 - 4 Curry Leaves
Oil for Tempering
1 Teaspoon of Mustard seeds
1 Teaspoon of Fenugreek seeds (methi seeds)
1/2 whole dry red chilly
Pinch of Asafoedita (Hing)
salt to taste
Chopped Coriander
1/2 Cup of fresh grated Coconut

1. Soak toor dal for 20 minutes, drain water and then add turmeric powder and tomato to the dal and presure cook till 3 whistles.
2. Once the dal is cooked blend in a blender. Add water and let it simmer on a slow flame
3. Add coriander powder, red chilly powder, ginger-garlic powder, sambhar powder, rasam powder, salt, curry leaves and all chopped vegetables. Let it simmer till all vegetables are cooked.
4. Once the sambhar starts boiling and vegetables are cooked add tamarind pulp.
5. Heat oil for tempering and add mustard seeds, fenugreek seeds, asafoedita and whole dry red chilly. When seeds starts spluttering add it to the sambhar and simmer it for few mintues.
6. Garnish sambhar with chopped coriander leaves and grated coconut.



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