SAMBAR (WITHOUT SAMBAR POWDER & WITH COCONUT)

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 SAMBAR (WITHOUT SAMBAR POWDER & WITH COCONUT)





Here I have shared a basic sambar recipe in which no sambar powder is required but added some freshly ground coconut to enhance the taste of the sambar. Best goes with ghee/butter dosa also with rice. There are many version of sambar will share one by one in future posts. Even sambar powder recipe has version will post those also in future posts.

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Serves: 2-3 person (single serving)
Preparation Time: 10 mins.
Cooking time :45-50 mins.

Ingredients:

Oil : 1 tbsp
Mustard seeds: 1/2 tsp
Small onion/ shallots : 10 (cut into half)
Small ripe Tomato : 1 (chopped length wise)
Green Chilies : 3 nos. or as per spice level
Asafoetida : 1/2 tsp
Curry leaves : 1 sprig
Coriander leaves : few sprig (finely chopped)
Tamarind pulp : a small gooseberry size soaked in water
Coconut : fresh 1/2 of one part.
Cumin seeds : 1 tsp
Salt : to taste
For cooking dal:
Toor dal : 75 gms
Turmeric powder : 1 tsp
Water : 400 ml + extra
Castor oil: 1 tsp






Preparation:

Tips for Cooking Toor Dal for sambar in open pot:

1. Always wash the dal before cooking till the water is clear. 
2.Add required water into the pot and let it boil first.
3.Add in the toor dal, turmeric powder and castor oil.
Castor oil helps dal to cook faster and mushy consistency like in below picture.
4. It will take 30-35 mins or extra depending on the quality of dal for it to cook 
5. Always cook in low flame.





Coconut Paste and Tamarind pulp:

1.Soak tamarind in a cup of water and extract the pulp.

2.Grind fresh coconut and cumin seeds to fine paste.




Steps to make sambar:


1.  Once the dal is cooked. In a kadai add oil, splutter the mustard seeds, add the small onion, green chilies and curry leaves.
 





2. Saute the above well and add the tomato and turmeric powder. Saute till mushy and add few coriander leaves.



3. Add the above to the cooked dal and mix together.





4. Add the tamarind water and asafoetida.


5. Adjust the consistency of sambar by adding more water. (shouldn't be too thick or runny) 


6. Add salt and let it boil for 10 mins.



7. Now add the coconut paste and cook for 8-10 mins.





8. Now the sambar is ready to be served.

















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