Initially I would always stick to one traditional recipe of preparing sambar and it had never worked out good in my cooking. But just because my hubby loves Sambar, I started trying out many experiments of my own, bagged from my Mother in law and few friends. Yes the sambar nowadays turned to be so good and its a great achievement to get compliment for recipes from my hubby as he is a perfect critic to food stuffs. Posted here is the regular traditional Coimbatore method of sambar which I was preparing initially but with one slight twist is that adding of Moong dal along with toor dal. It has come out the best as a side dish for Idlis.
- Wash and pressure cook both dals with a tsp of ghee, turmeric powder for 3-4 whistles. Once the pressure is down, smash dal well with wooden laddle.
- Wash and soak the tamarind. Extract the pulp and keep aside
- Finely chop the shallots, garlic, tomatoes, coriander leaves and make the carrot into thin slices.
- Heat oil + ghee in a pan, add mustard and let it splutter. Add onion,garlic,chilli,curry leaves and saute for a while say for about 1 minute.
- Add tomatoes, sprinkle little salt and cook until mushy. Then add asafoetida, fry and add to the cooked dal.
- Also add tamarind water,Sambar powder, carrot,salt to the dal and cook in medium flame until the carrot is cooked soft.
- Add little more than 1 glass of water and boil.
- Finally add in chopped coriander leaves.
- Serve hot with Idli.
- If you feel the dal is not cooked properly,you can give an additional whistle.
- You can also boil/cook the carrot separately and add to the dal.