When I was small, I used to love eating soft Idlis and Sambar. I like to go for any function which serves Idli and Sambar.
Now a confession.In Kerala, when a person passes away, on the 7th day there will be a ceremony called (sanjayanam). After the rituals breakfast will be served/distributed to all the relatives and neighbors who gather on that day. The main dish they prepare is Idli and Sambar.
After i came to know the recipe of Madras Onion sambar, I started preparing the sambar using the same recipe replacing onions with vegetable. And I am loving it….
- Toor Dal – 1/2 cup
- Turmeric – 1/4 tsp
- Mixed vegetables cleaned washed cubed in to bite size (Guar beans (or french beans), carrot, indian yellow cucumber, purple small brinjal, Colocasia(or Potato), drumstick) – 1.5 to 2 cups
- Tomato – 1 big chopped
- Tamarind juice – 1 cup (made out or 2 marble sized balls and strained)
- Coconut oil – 1 tbsp
- Sambar powder – 2.5 tbsp (It is available in any Indian Super Market. I used Nirapara sambar powder)
- Salt to taste
- coconut oil – 1 tsp
- Urad dal – 1/2 tsp
- Mustard – 1/2 tsp
- Dry Red chillies – 2 nos
- Curry leaves – 1 strip
- Hing – a pinch
- Jaggery(optional)crushed – 1 tsp
- coriander leaves chopped – 1/4 cup
You have to:
1. Soak Toor dal with turmeric for atleast 1 hour or overnight in 2 cups of water
2. Drain, wash again and Pressure cook Toor dal with turmeric & 2 cups of water until soft, mash (3 whistles will do)
1. Mean time you can boil the vegetables in a sauce pan in medium flame with 2 cups of water till it is done. (Just check if the potatoes are cooked)
2. Heat 1 tbsp oil in a kadai.
3. Now Add the tomatoes and saute till it turn soft.
4. Add the sambar powder, salt and saute for 10-15 seconds.
5. Pour the cooked toor dal, boiled vegetables along with water, tamarind juice, salt and mix well.
7. Let it boil vigorously like a fountain for 4-5 minutes, then remove from fire.
8. Heat 1 tsp oil to a small pan
9. Add urad dal. Once it turn light brown add mustard seeds and allow to pop up.
10. Add dry red chilies, curry leaves and Hing. saute
11. Pour this over to the cooked hot dal and boil the dal for another 2 minutes.Remove from fire.
12. Immediately add chopped coriander leaves and jaggery. Mix well