Sunday, August 14, 2011

Sambar Curry

Sambar Recipe 
Adapted from South Indian
This Sambar recipe is one of the most loved dishes in South Indian cuisine. It accompanies most every meal. 
  • 1/2 lime sized ball Tamarind
  • 1 cup Toor Dal (or red lentils)
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoons oil
  • Salt to taste
  • 5 small dry red chilies (or to taste)
  • 8 Curry Leaves (see note)
  • 1 medium onion (shallots are preferable)
  • 1/2 teaspoon mustard seeds
  • 1/4 tsp asafoetida (optional) (substitute garlic)
  • 1/2 teaspoon fenugreek seeds
  • 1 large tomato
  • 2 tablespoons sambar powder (see note)
  • 1/4 cup chopped cilantro leaves (also known as coriander leaves)
  • 1 cup of a vegetable of your choice like green beans, chopped carrot

  • Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
  • Choose a heavy cooking pot. Wash and clean the dal.
  • Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.
  • As the dal boils, skim off the foam and discard.
  • Boil until the dal is soft and then mash it coarsely.
  • If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
  • In a separate pan, heat to medium and pour in the remaining oil.
  • Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.
  •  Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked.
  • Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.
  • Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.

1 comment:

  1. Perfect weather for the snowy weather we are experiencing here at the moment;)