Wednesday, April 9, 2014

Sambar Sadham

When I was young I never liked sambar. But as I grew up my preferences changed and started liking sambar. When I started cooking I tried many variations in Sambar and liked all of them. Weekly twice I make Sambar (Tuesdays and Fridays).M loves sambar but without coconut.
So I mostly make it that way when I cook sambar and rice separately. When it comes to the mixed/variety rice version I indulge in coconut goodness and M doesn’t mind that. I have 2 versions of making sambar sadham. Today I’m making the easy version. It’s the restaurant style one and it tastes yummy.
Rice – 1cup
Red gram dal/Toor dal – ½ cup
Vegetables of your chice-1 & ½ cup
Tamarind-1 small gooseberry sized
Onion/shallots-1 big/10-15
Sambar powder-1tbsp
Salt-as needed
Jaggery-2 tsp/marble sized block
To Grind:
Coconut-1/4 cup grated
Channa dal-1tbsp
Fenugreek seeds-1/4 tsp
Onion-1 medium, roughly chopped
Tomato-1, roughly chopped
Green chilies (long, spicy one)-2( i used ripe ones)

Heat a tsp of oil in a pan and roast all ingredients one by one. Add tomato last and saute’ for 2 mins. Switch off the flame and cool down. Add the mixture to a blender and grind to a smooth paste by adding enough water.
To Temper:
Oil- 2 tbsp
Ghee -2 tbsp
Mustard leaves-2 tsp
Urad dal- 1 tsp
Asafoetida-1/2 tsp
Curry leaves-1 sprig

How It Happened:
1. Cut the vegetables, Soak the tamarind in half a cup of water for 30 minutes then extract the juice.
2.  Wash the dal and rice together, add 5 cups of water or just enough to cook and soak them for 15 minutes. Pressure cook them for 2 whistles. Let them cool.
3. Light up a big pan, add oil and ghee, when they are hot, add ingredients given under the ‘to temper’ list. When they splutter add the veggies and cook for 2 minutes.
4. Add sambar powder and salt and cook until raw smell goes off. Take care not to burn it.
5. Now add the tamarind extract and add 4 cups of water. Mix well and cook them covered in simmer until the veggies or cooked.
6. Add the coconut paste and cook for another 5 minutes.
7. Add the jaggery and mix well.
8. Finally add the cooked Rice-Dal add carefully mix them without mashing the veggies. Cook for 2 -5 minutes in simmer. Switch off the flame.
9. Add coriander leaves mix well, top it off with a tsp of ghee and serve hot with papad.

*Keep stirring as it tends to get burnt easily.
*I added bush beans, carrots, brinjal and potatoes. Radish, drumsticks, broad beans and shallots can also be added.
*I add a lot of veggies but you can adjust the amount of veggies as per your preference.

*The consistency of the rice is supposed to be a little watery/flowy as it tends to get thick once when it is cooled. So don’t get panic after seeing it to be a little runny.

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