Cooking Sambaar

Sambaar

Ingredients

Set1 Daal

Set2 - white melon (Kumbalangha), pumpkin (Mathangha), Green Beans, carrot, Green Plantain with skin (Nendhrkaya), Green chilli. Drumstick(Murinjhakaya - optional).

Set3 - Tomato

Set4 - Okra (Vendaka), Onion (Savala).

Spices1 - Red Chillies (Chuvanna mulaku), Corriander seeds (Malli), Fenugreek (Uluva), 

Spices2 - Asafoetida cake  (Kayam).

Others1 - Coconut flakes

Others2 -Turmeric Powder (Manjal podi), Salt.

Others3 - Tamrind juice

Preparation - 

Take a pan and fry spices2 until it becomes crispy. Add spices1 and roast it until golden brown. Grind spices1 and spices2 in a mixer to a fine paste.

Take Others1 and roast golden brown. Grind in a mixer and keep separate.

Cook Set1 ingredient to medium level. The water and daal should stay separate, should not become a paste. Cut Set2 ingredients in even sized pieces and add to the half cooked Set1. Add Others2.  Cook but ensure the vegetable pieces do not become a paste. 

In a pan, add a little of your favorite cooking oil and saute the set4 ingredients. Add Set3 and Set4 to the cooked set 1 and Set2 and continue to cook. When all the above are well coked, add Others3 and allow to boil well.

Add Spices1 and Spices2 paste and allow to boil again. Then add Others1 and allow foam to generate, do not boil.

Fry mustard seeds, curry leaves and red Chillies in one spoon oil and garnish. Your Sambaar is ready to serve with Idly, Dosa, Vada or boiled rice.