This is a traditional sambar recipe that is prepared on the days of festivities. A lot of vegetable will go into making this sambar , but I have used only Drum Stick / Murungakai , it is rich in iron and Zinc. This is called as “Araichivitta” sambar because we freshly roast and grind the sambar powder.
Take tamarind that is of the size of a gooseberry. Soak it in lukewarm water. This method makes the tamarind soft and easier to take the extract. Once this cools down , add water to this and start mashing it with your hand. You’ll see that it’ll leave out its juices and mix with the water , transfer this water into a cup and repeat the process until you the tamarind becomes pale and you will not be able to take any extract out of it. This will yield about 200-250 ml of extract.
Cooking the Drum Stick/ Murungakai
Cut the drumstick into 1 inch pieces and cook it in a pot of water. Add water that just about submerges the drumsticks . Add little salt to it. I personally do not advice in cooking the drum stick in cooker , because it looses its nutrients and also turns very pale. This method of cooking retains its nutrition and color. Cook the Drumsticks until tender. When you insert a knife it should go in smoothly. This will take about 10 minutes to cook.
Cooking Toor Dal
Wash the toor dal and cook this in pressure cooker up to 6 whistles. Allow the pressure to release on its own. Toor dal has the tendency to cook only 3/4th , to make it cook till mushy in consistency , add little bit of moong dal and a tbsp of ghee to it before keeping it in the pressure cooker. Also add a pinch of turmeric.
- Cuisine: south indian
- Yield: 8 serving
- Course or type: main course
- Preparation Time: 20 min
- Difficulty: medium
- Cooking Time: 15 min
|Drum stick / Murungakai||200 grams|
|Cooked toor dal / thuvaram paruppu / pigeon pea||2 cups|
|Tamarind extract||200-250 ml|
For roasting and grinding
|Sesame Oil||2 tbsps|
|Compounded asafetida / Katti Perungayam||1 pellet|
|Coriander seeds / Dhaniya||3 tbsps|
|Dry red chillies / Kaindha Milagai||5|
|Channa Dal / Kadalai Paruppu||2 tsps|
|Fenugreek seeds / Methi seeds / Mendhiyam||2 tsps|
|Freshly grated coconut||1 handfull|
- Make all the above mentioned pre requisites ready , i.e , Tamarind extract – it should come for about 200 ml , Cooking the drum sticks until tender and cooking the dal in pressure cooker. All of this will take about 15-20 minutes.
- Meanwhile , take a kadaai, keep it on medium heat. Once the kadaai gets heated add 2 tbsps of sesame oil and fry the compounded asafoetida.
- Once this is fried add all the other ingredients given under “For roasting and grinding” , except coconut. Saute them until aromatic.
- Transfer this to a blender jar and add the grated coconut. I do not fry the coconut because it sometimes gives the smell of its oil and gives a different flavor. I do not like that hence I add the coconut directly. Grind this to coarse powder.
- Take the vessel that has the cooked drumsticks , keep it on low heat and add the tamarind extract. Increase the heat and allow this to boil until the raw smell of the tamarind goes.
- Once this starts boiling , add the freshly prepared powder and required amount of salt , stir this. Allow this to steep for about 2-3 minutes in medium heat.
- Now add the Cooked dal to this and stir it in.
- Check the consistency , if it is too runny add a mixture of water and rice flour to this and mix. If not leave it as it is.
- Get the tempering ready and add it to the sambar.
10.Take it off heat and serve it hot as a main dish with plain rice.
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