Amma’s Sambhar Recipe

Amma’s Sambhar

Sambhar Powder Ingredients:

Dry roast in low flame the following items separately and then grind together into a fine powder:

Roasted Rice : 75 gms

Fenugreek : 15gms

Cumin : 50gm

Coriander seeds :250 gm

Red Chillies (preferably long ) : 150 gms

This powder can be stored in an air tight, dry container for future use.

                               

Basic Ingredients:

Thoor Dhal (lentil) – 250 gms

Garlic Pods – 15 pods

Diced Vegetables (medium pieces) – can be a single vegetable or a mix of veggies like Drumstick, Brinjal, Carrot, Avarakka, Beans, Potato, 

Onions (Small) – 100 gm (can use large ones as well)

Diced Tomatoes – 3 nos (medium sized)

Tamarind extract – 10 gms (soaked in water and juice extracted).
(In case of readymade paste – 5gms is enough.)
Turmeric Powder – 1 teaspoon
Salt to taste

Ingredients for Seasoning:

Curry Leaves – 20 numbers diced

Green Chillies – 3 nos

Coriander Leaves – 1small bunch diced

Asafoetida powder – 3-5 gms

Mustard Seeds – 1 teaspoon

Oil to sauté – 3 tablespoons

Method:

Wash and soak the dhal for 3 hours.

Pressure cook the soaked dhal in 3 glasses of water with 4 pods of garlic, 1 diced onion, 1 diced greed chilli and 5-6 curry leaves (2-3 whistles). Once cooked, mash the dhal well into a paste.

In  a pan heat the oil and add mustard seeds. When the seeds split, lower the heat and add 10 whole garlic pods and Asafoetida powder and sauté for a minute.

Then add the diced onions, the rest of the curry leaves and salt. Saute for a 3 minutes.

Add the diced vegetables and sauté for 5 minutes.

Add turmeric powder and 3 large spoons of the Sambhar powder. Mix well with the veggies and cook for a minute.

Add the diced tomatoes and sauté for a couple of minutes.

Now add the tamarind extract and required salt. Mix and cook for a couple of minutes.

Add this mixture to the mashed dhal. Add 2 glasses of water and let it all come to the boil.

Then bring down the heat and let it cook for a 10 minutes or till the vegetables are done.

Add diced coriander leaves and mix it with the simmering Sambhar.

Check for salt and spiciness and add salt or Sambhar powder if required.

Tips:

The quantity of Sambhar powder, Salt and Tamarind can be decreased or increased as per one’s taste.

Generally the Sambhar used for breakfast is blander than the one had for lunch with rice. But its just a personal preference to make it bland or spicier.

The amount of Tamarind and Tomatoes can be reduced and raw (or dried raw) mango pieces can be added.

If you want, you can add a tablespoon of Ghee at the end – its gives a great aroma and adds to the taste.