Saturday, January 24, 2015

'Dunk In' Sambar - A Thin And Spicy South Indian Vegetable Gravy

'DUNK IN' SAMBAR 

A Sambar  thick with lentils and vegetables is a nutritious accompaniment for rice. But to relish Tiffins like Idlies, Dosaes and Vadais a thinner yet delicious version of Sambar is always preferable.  Savouring the dishes dunked in a flavoursome and piping hot Sambar is a joy unparalleled ! I remember my friend's daughter virtually 'drinking' four cups of Sambar with one Dosae at a restaurant which was famous for its delicious Dosae  and Sambar !
Here is how I make the 'Dunk in' Sambar !



INGREDIENTS



Bengal gram dal - 1 tbsp
Coriander seeds -  1 tbsp
Black gram dal   - 1 tsp
Red chillies         - 4
Fenugreek seeds - 1/4 tsp
Asafoetida - 1 pinch
Cinnamon - 1 inch piece
Fresh coconut -1 tbsp ( grated or chopped)
Rice flour -  1 tsp
Onion ( Chopped ) - 1/2 cup
Red,ripe and juicy tomatoes - 3 
Tamarind - A small marble size lump
Salt - 1 1/2 tsps
Jaggery -  a small piece
Sesame oil - 2 tsps
Mustard seeds -1 pinch
Curry leaves - a few
Chopped coriander leaves - to garnish
Any vegetable of your choice like carrots, pumpkin, french beans, peas, eggplant
or a mixture of all vegetables to make the Sambar more nutritious.
METHOD
1. Heat half a spoon of oil and add cinnamon.
2. When it is fried add the Bengal gram dal, black gram dal, coriander seeds, fenugreek seeds and red chilies. Roast till the dals turn slightly golden in colour.
3. Add asafoetida followed by fresh coconut pieces or gratings. Roast till you get a very pleasant aroma.
4. Add the chopped tomatoes and cover and cook till they are tender.



5. Add the tamarind, switch off flame and allow to cool.
6. Cook the vegetables of your choice separately and keep aside.
7. Blend all the roasted ingredients together into a smooth paste adding rice flour and salt.
8. Heat the remaining oil and add mustard seeds.
9. When the mustard seeds splutter add the curry leaves followed by chopped onion and cook till the onion turns pink in colour.
10. Add all the cooked vegetables and the ground paste along with 6 cups of water.
11. Stir in the jaggery and allow to simmer for five minutes .























12. Garnish with coriander leaves.



Now  dunk your Idly, Dosai or Vadai pieces in the 'Dunk In' Sambar and enjoy !

2 Post your Comments:

Lakshmi Grandhim said...

Yummy sambar! Chaitra aunty add your blog to google plus.

Chandra said...

I usually only make the thick version, but the thin version sounds good too. Now, if only the delicious rave idlis appeared magically in the kitchen...

Thanks for the mouth-watering recipe.

Have a Beautiful Day!
Peace :)