I have already shared the Traditional Sambar using freshly ground masala known as "Arachu Vitta Sambar" along with the History of the Dish "Sambar".
Today sharing the Powder version of sambar where sambar powder is used instead of freshly grinding the masala ingredients.
I have used Raddish | Mooli | Mullangi. This vegetable makes it more flavourful and irresistable to taste. After Onion Sambar, this stands next in the queue in terms of flavour.
Good to go with Rice, Chapathi, Dosai, Idli. You can adjust consistency as per your requirement.
The Video Recipe is here :-
https://www.youtube.com/watch?v=F7wl378ltfw&t=24s
Ingredients :-
- Raddish or your choice of vegetables - 1/4 cup [diced]
- Tamarind - 1/2 lemon size
- Toor Dal - 1/4 cup
- Turmeric powder - a pinch
- Asafoetida powder - a pinch | solid asafoetida - a small bit
- Sambar Powder - 2 Tbsp
- salt to taste
- Oil for tempering - 2 tbsp
- Mustard seeds
- Curry Leaves - few nos.
Process :-
- Boil tamarind in water and when it cools down, extract 1.5 cups of tamarind extract by adding required water.
- Pressure Cook Toor Dal adding few drops of oil (This prevents spilling) till stoft.
- Cook the vegetables adding turmeric powder, salt, asafoetida.
- Add the tamarind extract, bring to boil
- Mash the cooked dal, add sambar powder to it and mix well.
- Add this to the boiling tamarind mixture and stir well till it blends well.
- Once foam forms on top, add the tempering. Sambar is Ready!!
