*** I am following Meenakshi Ammal's recipes, however I'm using shortcuts like the cooker, etc. and adding some of my own twist to the recipes. What you see here are my recipes inspired by M. Ammal's and in no way is Ms. Ammal responsible for its outcome should you choose to try it. Though she was responsible for the brilliant outcome of my dish, so, a big thank you Ms. Ammal for writing Samaithu Par.***
I wanted to make sambar but the only sambar powders I have at home are the ready made ones we don't like much and I didn't have the time to make a new batch of powder so I was looking for a sambar that didn't need sambhar powder.
Seasoned Sambar
Ingredients -
(Serves 4)
3/4 cup red gram dhal
1 lime size ball of tamarind
2 carrots sliced*
5 french beans chopped in inch size pieces
6 red chillies pinched into two
1/4 teaspoon fenugeek seeds
1/2 teaspoon mustard
one pinch asafoetida
2 green chillies
1/4 teaspoon turmeric powder
2 teaspoons gingelly oil
curry leaves
coriander leaves
salt to taste
*Seasonings - Instead of carrot and beans, you can also use - brinjal, drumstick, lady's finger, chow chow, pumpkin, runner beans, etc.
Method -
1. Cook the dhal in a cooker with a pinch of salt, turmeric powder and 1 teaspoon gingelly oil until soft.
2. Soak tamarind in warm water. Strain the pulp.
3. Heat the rest of the oil in a vessel and fry the mustard, fenugreek, curry leaves and red chillies until brown but not burned.
4. Add the asafoetida and green chillies. (If you like green chilly spice make a slit in the chillies.) Add a few bruised curry leaves.
5. Add carrots and beans and sort before adding tamarind water to the fried spices.
6. Add salt.
7. When vegetables are cooked, mash the dhal and add it into the vessel. Mix well and bring to a boil.
8. Boil for a few minutes and remove from fire.
9. Garnish with coriander leaves and serve.
Do you know any other recipes to make sambar without sambar powder?
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