- 1 cup toor dal
- 1 cup diced onion
- 1 1/2 cup diced radish
- 1 cup diced tomato
- 2 green chillies cut length wise
- 1 medium lemon size tamarind soaked in hot water for 15 minutes.
Remove the pulp and keep the tamarind paste aside.
- 1 tbsp grated coconut
- 1/4 tsp turmeric powder
- 2 tbsp sambar powder
- a pinch of sugar
- salt to taste
- 1/4 tsp mustard seeds
- 6 fenugreek seeds
- a pinch of hing (asafoetida)
- 2 tbsp coriander leaves
- 10-15 curry leaves
- 1 tbsp oil
Wednesday, May 26, 2010
Sambar is an authentic dish in south india.We used to prepare different types of sambar with different vegetable combinations for different purposes.we serve sambar with idli,dosa or steam rice .The sambar which serve with idli or dosa is different from the sambar which serve with rice.This radish sambar is best to serve with steamed rice .
Pressure cook the toor dal with 2 cups of water and once it is done then beat is nicely to make a smooth paste and keep aside.
Take 2 cups of water in a sauce pan then add radish and onion and cook till they become tender.
In the mean time add turmeric powder,salt,sugar,samber powder to the above .
Once the radish is cooked add tomato,tamarind pulp,coconut and bring it to boil.
Now add cooked dal and add extra water according to your consistency and bring it to boil and let it cook for 5 more minutes.
Heat oil in a pan add mustard seeds,methi seeds, hing and when musterd seeds starts to splutter add the curry leaves and add this to the above sambar
Your sambar is ready and you are ready to serve it with steamed rice.