A popular South Indian dish, sambar has many regional varieties. The ingredients and flavour of it may vary in different regions. Here is a recipe of the Palakkadan sambar which has unique flavour and aroma.
Ingredients
1/3 cup coconut oil
1 tsp urad dal
1 tsp yellow lentils
1 tsp fenugreek
1 cup coconut
Curry leaves
1 tbsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 cup toor dal (boiled)
2 drumsticks
1 big potato (cooked)
3 tomatoes
2 tsp salt
Coriander leaves
1 cup tamarind (soaked in water)
For the tempering
2 tsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek
2 dried chillies
Curry leaves
Preparation
Heat coconut oil in a pan and roast urad dal, yellow lentils and fenugreek
When the lentils begin to change colour, add grated coconut and some curry leaves
Sauté well
Add chilli powder, coriander powder and turmeric powder
Roast until the raw smell is off
Add asafoetida, mix well and take it off the flame
When this mixture cools down, ground into a fine paste
In a vessel with thick bottom, add the boiled toor dal, drumsticks and cooked potatoes,
Boil until the drumsticks are cooked
Add the tomatoes when the mixture begins to boil (vegetables of your choice could be added)
Add salt and mix well
Add the tamarind water and cook for 8-10 minutes
Add the previously ground lentil paste and cook for 3-4 minutes
Add chopped coriander leaves
Tempering
Heat coconut oil
Add mustard seeds, fenugreek seeds, and dried chillies and curry leaves
When the mustard seeds splutter, add this tempering over the sambar
Mix well
Tastes best when served hot with rice or breakfast dishes like idly and dosa.
