Sambar is a South Indian Lentil based curry cooked with vegetables in Tamarind water. Sambar forms the main part of the main course for lunch and dinner in the South Indian homes. There are many varieties of Sambar based on how it is made. In Karnataka, they make this Sambar with freshly roasted and ground paste of Tur Dal where as in Tamilnadu, they use the readily made Sambar Powder. The pumpkin Sambar goes well with Rice, Idli and Roti etc
Ingredients:
To pressure cook the Dal:
Tur Dal – ½ cup
Turmeric Powder – 1 pinch
Water – 1 ½ cup
Other Ingredients:
Pumpkin – 250 Gms (Cut into 1 inch cubes with or without the skin)
Drum Stick – 1 (cut into 2 to 3 inch long pieces
Salt – to suit taste
Turmeric Powder – 1 pinch
Tomato (medium sized) – 1 (Crushed)
To roast and grind:
Cumin Seeds – ½ tsp
Coriander Seed – 1 tbsp
Fenugreek Seeds – few
Curry Leaves – from 1 twig
Red Chillies – 4
Cinnamon Stick – 1 small piece
Tamarind – 1 small lemon sized
Grated Coconut – 2 tbsp
Method:
Wash and rinse the Dal. Pressure cook the Dal with Turmeric Powder and water for 3 to 4 whistles till the Dal is cooked soft. Mash the Dal lightly with a ladle when the Dal is still hot.
Boil 2 cups of water in a pan. Add the Pumpkin cubes and Drum Stick pieces. Add the Turmeric Powder and Salt. When it comes to a rolling boil, cover with a lid and simmer for 6 to 9 minutes over low to medium flame.
Add the crushed Tomatoes and simmer for 3 to 4 minutes.
In the meanwhile, dry roast Cumin Seeds, Coriander Seeds, Curry Leaves, Red Chillies, Cinnamon Stick for a minute. Add the grated Coconut and the Tamarind. Roast them till the grated Coconut turns light brown. Grind them together to a fine paste with a little water. Add this paste to the boiling Sambar and simmer for 2 to 3 minutes more.
Add the cooked and mashed Dal. Stir them well. Add more water, if required. Add Jaggery. Taste and adjust the spices, if required.
In the meanwhile, heat the Oil for seasoning. Add Mustard Seed and allow them to crackle. Add the whole Red Chilli, Curry Leaves and Asafoetida. Pour this tempering to the Sambar. Cover the Sambar with a lid immediately after pouring the seasoning. Switch off the flame. Do not open the lid for at least 10 minutes.
The tasty Karnataka Style Sambar is ready. Serve with Idli, Dosa, Rice, Roti etc.
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