Sambar is an authentic dish in south india.Sambar is prepared with different vegetable combinations for different purposes. Also the sambar which we serve with idli or dosa is different from the sambar which we serve with rice.This chittoor sambar is best to serve with steamed idlis. It has a unique blend of ingredients and a unbeatable flavor that is a perfect accompaniment for idlis but can also be had with rice.
- 1 cup toor dal
- 1 cup pearl onions
- 1/2 cup diced radish
- 4 diced baby corn
- 1 cup 2 inch long sliced drumsticks
- 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.
- 2 tbsp grated coconut
- 1/4 tsp turmeric powder
- 2 tbsp sambar powder
- 1 tbsp rasam powder
- 1 tsp poppy seeds(khus khus)
- 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
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.
Make a smooth paste of sambar powder,rasam powder,grated coconut and poppy seed with some water and keep aside
Take 2 cups of water in a sauce pan then add radish ,corn ,drumsticks and onion and cook till they become tender.
In the mean time add turmeric powder,salt,sugar and the grounded paste to the above .
Once the veggies are cooked add tomato,tamarind pulp 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 hot idly