You all know that in a South Indian home, we cannot stay away from sambar even for a couple of days. So, I keep making many varieties of sambar. I cooked this sambar last month, and am so happy that I am finally sharing the recipe with all of you.
I have added dry fruits in the masala gravy and that gives this sambar, rich taste apart from increased nutritional value. I also used all vegetables that were available that day in my refrigerator. You can use your choice of vegetables. I have avoided onion and garlic, but if you like, you can add them. They are sure to increase the taste.
Let us make this Masala Sambar .
Preparation time : 15 minutes
Cooking time : 25 -30 minutes
Serves : 4
1 cup = 250 ml cup
10 french beans ( cut into 5 cm pieces)
1 potato ( cubed)
1 carrot ( cubed)
1/4 cup peas
1 tomato ( finely chopped)
marble size tamarind ( soak in warm water for 10 minutes and extract the juice)
1/4 teaspoon turmeric powder
salt to taste
For tempering :
2 teaspoons sesame oil
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves ( roughly torn)
For the ground masala:
2 teaspoons sesame oil
2 teaspoons tuvar dal/ arhar dal/pigeon peas
1/4 teaspoon fenugreek seeds/methi seeds
1 teaspoon coriander seeds
1/2 teaspoon peppercorns
1 green cardamom
1/2 " cinnamon stick
3-4 dry red chillies ( adjust according to the heat of the chillies)
4-5 cashew nuts
1 teaspoon peanuts
2 dates ( seedless) or 1 teaspoon jaggery ( powdered) ( add without roasting)
For garnish :
handful of cilantro /coriander leaves ( finely chopped)
1. Heat a pan with oil and roast all the ingredients given under ' for the ground masala' separately till they turn fragrant and transfer them to the jar of a mixie/mixer.
Note : Do not roast dates or jaggery. Just add them while grinding.
2. Add water and grind it to a smooth paste and set it aside.
3. Heat a pan with oil and temper with ingredients given for the same.
4. Now add all the vegetables, salt, turmeric powder and mix well.
5. Once mixed, pour the tamarind juice and 2 cups of water.
Note : you can adjust the water quantity.
6. Let the mixture simmer for 5-7 minutes or till the time the vegetables are fork tender.
7. Add the masala mixture , adjust water quantity, salt and cook for another 7-8 minutes and switch off.
8. Garnish with cilantro and your delicious and piping hot Masala Sambar is ready to be served along with rice.
Chef tip : You can use a pressure cooker and cook this sambar. In that case , add tamarind water, masala paste, adjust water quantity and pressure cook the sambar upto 3 whistles and switch off.
Happy Cooking !