Sambar is found to be one of the most faourite side dish from people all around. South Indian style of making smabar would be of best choice I can say…As per the wish from one of my friend to update tamilnadu style of preparing sambar….I have been trying out different variety of sambar in south Indian style especially tamilnadu Annapurna Sambar is famous as you all know. This recipe carved below has nearly about 80 % of taste similarity. This sambar goes well with idly/dosa/rice. Sambar is always an easy side dish recipe to be prepared and is highly rich in protein content.
Toor dal -1/4 cup
Moong dal -2 tbsp
Ghee -2 tbsp
Turmeric powder -1/4 tsp
Sambar powder -3 tsp
Mustard -1/4 tsp
Jeera/cumin seed -1/4 tsp
Green chilli -1
Dry red chilly -2
Curry leaves -few
Oil -1 tbsp
Salt as required
Asafoetida – 2 pinches
Tamarind -amla size
- Finely chop the tomatoes. Cut the potato in cube shape. Soak tamarind and squeeze out the pulp.
- Wash the Dal’s together and pressure cook along with potato,turmeric powder,1 tsp of ghee for about 3 whistles and smash only the dal not the potato.
- Heat oil and remaining ghee in a pan, add mustard, chillies,jeera,curry leaves and saute twice.
- Then add the tomatoes and when cooked soft add asafoetida and now transfer the pressure cooked dal into the pan.
- To this add salt,sambar powder,tamarind juice and let it boil for 5 to 10 minutes.
- Transfer to a serving bowl and garnish with the coriander leaves.
- Adding moong dal to this sambar gives an additional taste than using just Toor dal.
- I prepared this sambar for dosa so it will not be free flowing/watery, but if you want to prepare for idli add little water and sambar powder to balance the taste.