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Tuesday, August 28, 2012

Sambar (Indian Vegetable Stew)

           Sambar is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.... Each state in South India prepares it with a typical variation, adapted to its taste and environment....

          A wide variety of vegetables may be added to sambar..... Typically sambar may contain one or several seasonal vegetables as the main vegetables in the soup....Its enhanced taste is derived from tamarind pulp & toor dal...

          Sambar is usually served with steamed rice.....Sambar with rice is one of the main courses of both formal and everyday south Indian cuisine..... Also vada sambar, idli & dosa sambar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner too....

        Here i'm sharing South Kerala Stlye Sambar  recipe....I've got this recipe from my mom's friend Mrs.Vanaja Pillai...I used to visit her  from childhood mainly on Onam festival (feast of Kerala)...I used to love her sambar & payasam...My two favorites i used to have from there...Now i have started preparing sambar in her style since my husband is also fond of this..which is quite easier & tastier than my moms & mother-in-laws ....


1.Toor Dal- 1/2 cup
2.Cluster Beans (amarakkai)(kothamarakka)-15-20 (slit each beans into half & then cut into 2 or 3 pieces depending on its length)
3.Green Chilly-7 (slit into halves)
4.Garlic-10 pods (cut into small blocks)
5.Onion-2 (large..sliced)/ shallots-25 (thickly sliced)
6.Green Plantain (pacha ethakka)-1/2 (cut into thick blocks)
7.Yam (cheana)-1 small piece (cut into thick blocks)
8.Potato- 1 (small or medium....cut into thick blocks)
9.Snake Guard (padavalam)- 1/2 (cut into thick blocks)
10.Little gourd (ivy gourd)(kovakkai)-4 (cut into thick blocks)
11.Large cucumber(vellarikka)-1 small (cut into thick blocks)
12.Tomato-2 large (cut into thick blocks)
13.Carrot-1 (cut into thick blocks)
14.Lady'sfinger (okra) (vendakkai)-3 (cut into thick blocks)
15.Drumstick(muringakka)-1 (cut into thick blocks & slit them into half)
16.Asafoetida (kayam)-1/2 tsp
18.Tamarind pulp
(Soak 5 to 6 tamarind seeds in little water & squeeze them with your fingers & take the water)

Ingredients (for masala)

19.Fenugreek seeds powder (uluva podi)-1/2 tsp
20.Chilly powder-1 tsp
21.Coriander powder-2 1/2 tsp
22.Turmeric powder-1/4 tsp
23.Cumin seeds powder(cheriya jeeraka podi)-1/2 tsp

Ingredients (for seasoning)

24.Mustard seeds (kaduku)-1 tsp
25.Fenugreek seeds (uluva)-1/2 tsp
26.Shallots-5 (finely sliced)
27.Dry red chilly-1 (tore into half)
28.Curry leaves
29.Oil-2 tbsp

Preparation (of sambar)

~Clean & prepare all the vegetables. 
~Same vegetables need not be added..can change according to your wish.
~Can add pumpkin, brinjal etc.
~When preparing the vegetables make sure they don't become too small because they might dissolve in the masala.
~Can use onions or shallots or a mix of both..Shallots bring more taste to the gravy...
~Add ingredients 1 to 17 into a pressure cooker with water avoiding lady's finger & drumstick (water should be added enough to drown all vegetables)
~Close the lid & cook till 4 whistles.
~Open after the steam has released, & add ingredients 18 to 23 & mix well.
~Add lady's finger & drumstick & cook in medium flame.
~Check its taste & adjust salt, tamarind pulp & chilly powder .
~Cook till the gravy thickens & off the flame.

 Preparation (of seasoning)

~Heat oil in a small saucepan & add mustard seeds.
~Once they pop, add fenugreek seeds & stir for 1 min in low flame.
~As its color changer add sliced shallots & saute till it becomes transparent.
~If the cooked sambar is already spicy no need to add dry reed chilly, else add dry red chilly.
~Add curry leaves & off the flame & stir well.
~Add this seasoning to the sambar & mix well.

Mouthwatering sambar is ready to serve !!!

          Linking to : Chandrani's  Spotlight : Festive Food


Linking to :  Viji's Feast For Your Guru

Linking to : Lakshmi's Hubby's Delight


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