Monday, July 17, 2017

Arumai Nayagam Sambar | Traditional Sambar Recipe from Tamil Nadu | Gluten Free and Vegan Recipe

Traditional Sambar Recipe

Hi Supermoms,

'Arumai Nayakam Sambar' , an interesting name is'nt it ? Well, that's how it attracted my attention too. I stumbled upon this recipe from my MIL's collection of sambar recipes. This recipe was noted down from a Tamil magazine ' Snehidi'. But , the reason for this name was not shared. So, if any of you know the story behind it, please do share it with me. 

As I make sambar almost daily, a few changes in the regular recipe makes it more interesting. Using boiled channa dal/bengal gram adds it's own flavour to the sambar. 

Freshly ground sambar powder gives a fresh touch to the dish.  The consistency of this sambar is not like regular sambar due to  channa dal. I had used a lot of channa dal( more than the required quantity)  as we love it. You can however use the measurements that I have given in the ingredients list and also mash the dal completely and dilute the sambar according to your liking. 

I thoroughly enjoyed making this sambar. 

Traditional Sambar Recipe

Recipe Courtesy : Mrs. Deepa Sekar 

Arumai Nayakam Sambar:

Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

1/4 cup channa dal / bengal gram
lemon size tamarind ( soak in 1/2 cup warm water and extract the juice)
3-4 brinjal/aubergine ( cut lengthwise , sliced thinly)
1 drumstick ( cut into 2 "pieces) 
10 shallots/sambar onion( peeled)
1 tomato ( finely chopped)
1/8 teaspoon turmeric powder
salt to taste

For roasting and grinding :

1 and 1/2 teaspoon boiled rice / puzhungal arisi 
1 clove 
1" piece cinnamon stick
1 tablespoon coriander seeds/dhania 
8-9 dry red chillies ( I used the Salem Gundu Milagai )

For tempering :

1 tablespoon sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds/saunf/sombu 
1 sprig curry leaves 

Method :

1. Heat a small pan and dry roast the ingredients given for roasting and grinding .

2. Set it aside.
3. Wash and boil the  channa dal with 1 cup of water ( adjust) along with turmeric powder and a pinch of salt. 
Chef tip : If you are using the pressure cooker to boil the dal, cook it upto 4 whistles and switch off.
4. Heat a kadai/wok with oil and temper with ingredients given for tempering.
5. Now add the shallots, tomatoes , drumstick , salt and a pinch of turmeric powder.
Chef tip : You can make this sambar even with just onions and tomatoes. 
6. Let them cook for 3-4  minutes over low heat.
7. Once the tomatoes become soft, add the tamarind juice.
8. Cover and cook for another 5-7 minutes or till the time the vegetables are well cooked.
Chef tip : Adjust water if required.
9. Once the vegetables are cooked , add the mashed dal  .
Chef tip : You can add 1 cup of water to the mashed dal and add it to the sambar. Adjust the consistency of sambar according to your taste. 
Note : I had added more dal, so my sambar picture looks like Kootu . 
10. Mix the dal and add the freshly ground sambar powder .
11. Let the sambar simmer for another 5-7 minutes and switch off.

Your delicious and wholesome Arumai Nayagam Sambar is ready to be served .

Arumai Nayagam Sambar

Happy Cooking !

With love,


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