Maami's Recipe for Sambar

 

This recipe, like the previous ones, started with a question - How do I make Sambar that could serve 3-4 persons? I was in Toronto and my cousin's mother-in-law, or maami as I call her, taught me how to make it. The general taste is very similar to my mother's Sambar.

General rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry. 

Ingredients

• 1 cup of pressure cooked Thuvar dal*
• 3 tblsps of cooking oil.
• 1.5 tsps of Mustard seeds.
• 1.5 tsps of Methi seeds.
• 0.25 tsp of Hing (asafoetida).
• 4-5 Curry leaves.
• 2 dried Red Chili
  
• 2 Green Chili
• 1/2 tsp of Turmeric powder
  
• 2 spoonful Tamarind paste
  
• 2 tsp of salt. **
• Cut 2-3 cups of vegetables. Okra, Eggplant, Green Pepper. Cut them not too small.
  
• 2 tsps of Sambar Powder. ***
• 3-4 cups of water. 

Recipe

1. Pour 3 tblsps of cooking oil in a flat bottom pan and set it on a medium flame.
2. Once the oil heats, Add mustard and Methi and let them roast (Mustard should explode)
   
3. Add Hing, Curry leaves, Red Chili, Green Chili. Heat till you see incipient signs of charring.
4. Add vegetables to the pan. 
5. Add 2 tsps of salt. 
6. Add Turmeric Powder. 
7. Add a cup of Water. 
8. Cover pan and let vegetables cook on a low flame.
9. Take 2 tsps of Tamarind paste, add water, and make a solution.
10. Pour Tamarind solution into pan.
11. Add 2 tsps of Sambar powder
12. Let vegetables cook on a medium flame for 3-4 minutes. You should see the Sambar powder foam at the top. This is necessary to remove the "raw" taste of Sambar powder.
    
13. Add cooked dal
    
14. Add extra water for consistency and extra salt to suit taste. 
15. Let it come to a boil.
16. Take it off the fire and pour it into a serving dish.
    

Customize to suit your palate

1. * I have substituted Moong Dal without any difference in taste.
2. ** After adding water, taste to see if you need more salt.
3. *** 1 spoon of Sambar powder if you like milder taste.