Tamil Nadu Sambar

Idli , sambar, thenga chutney , vadai.... Tamil Nadu is the best when it comes to stuff like these. Chennai taught me how to cook the 'real' sambar. The aroma of this sambar is so awesome that it leaves us literally drooling !

Sambar :

Serves: 4

What's in it:

• Moong dal : 1 cup
• Water : 3 cups
• Turmeric powder : 1/2 tsp
• Drumstick : 2 nos. cut into pieces
• Okra/Ladies finger : 1/4 cup cut into pieces
• Tomato : 1 no.
• Tamarind pulp : a lemon sized ball soaked in a cup of water
• Salt : to taste

To grind:-

• Garlic cloves : 6-8 nos.
• Pearl onions/shallots : 5-6 nos.
• Shredded coconut : 4 tsp
• Coriander seeds : 1 tbsp
• Dried red chillies : 3-4 nos.
• Curry leaves : 2-3 nos.
• Fenugreek : 1/2 tsp
• Asafoetida : 1/4 tsp
• Idly rice/ raw rice : 1/2 tsp
• Urad dal : 1/2 tsp
• Salt : to taste

To temper:

• Mustard seeds: 2 tsp
• Red chillies : 2 nos.
• Curry leaves : a sprig

Let's do it!

1. In a pressure cooker cook the moong dal with 3 cups of water and turmeric powder til 4 whistles.
2. Dry roast the ingredients given under 'to grind' and grind them finely in a mixer grinder.
3. When the dal is done, add the vegetables and salt into it and cook them without closing the lid, adding some more water.
4. once they are cooked, add the ground paste into it and let it boil.
5. Extract the juice from the soaked tamarind pulp by pressing with fingers and pour it into the boiling dal and veggies.
6.Let this cook for some time; when it reaches the correct consistency, switch off the flame.
7.Heat some oil in a small kadai, add the ingredients under 'to temper' to the oil, once the mustard seeds splutter, pour this into the sambar and do not disturb for sometime.
8. Serve hot with idlis or suda suda dosais or even plain rice !