In south India especialy TamilNadu Sambar is very famous and common one. This sambar is different from the one we make for ven pongal with Moong dal. Toor dal Sambar especially means drumstick sambar there. Nothing can beat that.Drumstick is not the only vegetable you can make sambar with it but you can make sambar with any vegetables like bringal/eggplant, carrot, small onions, bottle guard etc. Only Bitter guard is not used for making sambar since it is bitter in taste. Instead it is used for making puli kolumbu. In making Samar some may grind a spoon of dal, corriander seeds, redchilli etc and others make it as a simple one with out grinding anything. The Sambar which I used to make is very very simple if I say I won’t sambar powder too it will be a great surprise for you. But that is the truth.
Ingredients
To cook dal first
1. Toor dal – 1 cup
2. Tomato small – 1
3. Turmeric powder – 1/4 tsp
4. Garlic cloves – 1
5. Oil – 1/2 tsp (optional)
For making Sambar
1. Vegetable – 1 cup ( anything you have except bitter guard)
2. Small size onion -1
3. Tamarind – very little (gooseberry /Nellikkai size )
4. Chilli powder – 1 tsp
5. Oil – 1 tsp
6. Mustard – 1/2 tsp
7. Curry leaves – as needed
8. A pinch of turmeric powder
9. Salt as needed
Preparation
1. Cook dal with all the ingredients in “To cook dal first”.
2. Pour oil in kadai and saute mustard seeds and curry leaves.
3. Add cutted onions and fry.
4. Add cutted vegetables ,a pich of turmeric and fry for 2 mins
5. Add little water,chilli powder and fry
6. Add cooked (mashed) dal
7. Extract juice from tamaring by soaking it in water and add the juice.
8. Cook until tamarind smell goes away and vegetables get cooked.
Just to share with you….
In TamilNadu venpongal with Coconut chutney and moong dal sambar is very common.I remember when I was young and my mother would ask which Dal you would like to eat today, our reply used to be the ‘black Dal’, ‘green Dal’, ‘yellow Dal’, ‘pink Dal’, ‘white Dal’ and so on.There are so many types and varieties of Dals and sure we didn’t know all the names.
Moong dal in particular is very easy to digest.Split yellow moong dal (pesara pappu) are tiny lentils that have been split and de-hulled; they cook up super-fast with no need for soaking or pressure cooking.This moong dal sambar not only goes well with VenPongal but also with Idlis and Dosa’s.If you use pressure cooker to cook moong dal then this sambar will be made in 5 mins.
DAL SAMBAR
Ingredients
1. Moong dal – 1 cup
2. Tomato small size -1
3. Turmeric powder – 1/2 tsp
4. Garlic cloves – 1
5. chilli powder – 1/2 tsp
6. Salt to taste
For seasoning
1. oil -1 tsp
2. Mustard -1/4 tsp
3. Curry leaves and corriander leaves as required
4. Onion small size – 1
5. Green chillies – 4
Preparation
1. Cook dal with turmeric powder,tomato,garlic,chilli powder and salt by adding 4 cups of water in pressure cooker .
2. When it is done mash it with spoon and keep aside.
3. Pour oil in tava.Saute Mustard and add curry leaves
4. Add cutted onions,lengthwise split green chillies and fry well till onion becomes golden brown.
5. pour dal into kadai and keep for 5 mins in stove.
6. Garnish with Corriander leaves.
Just to share with you…
Usually sambar means we know that it s made with Dal.For a change this sambar is not made with dal.Instead it is made simlar like coconut chutey with spices,little onion and tomato.It can be made with in 5 mins.It is very tasty too.This goes very well with dosa especially.
Ingredients For grinding
1. Coconut grated – 3 tsp
2. Pottu kadalai – 1 tsp
3. Tomato small – 1
4. Red chilli -2
5. turmeric – 1/4 tsp
6. pattai,cloves – 1 each
7. big zeera/sombu – a pinch
8. Onion cutted -3 tsp
9. salt to taste
For frying
1. length cutted onions -2 tsp amount
2. green chillies – 2
3. curry leaves – 8 leaves
4. Mustard – 1/4 tsp
5. oil 1 tsp
Preparation
1. Grind all the ingredients which is mentioned for grinding into fine paste
2. Pour oil in kadai.Saute Mustard and curry leaves.
3. Add onions and green chillies and fry for 2 mins
4. Make the Paste Watery like RASAM CONSISTENCY by adding water and pour into kadai.
5. Boil for 10 mins.Sambar is ready.
