ONION SAMBAR

Ingredients:

Toor dal one cup

Tamarind one goose berry size

Sesame oil or Peanut oil one tablespoon

Mustard seeds  one spoon

Bellary onion two nos medium size

Curry leaves 10 nos

Sambar powder three spoons

Turmeric powder one spoon

Salt to taste

Asafoetida one pinch

Cilantro leaves chopped one tablespoon

Procedure:

Soak tamarind in two glasses of water for half an hour and get the extract.

Wash the Toor dal several times with water and add two cups of water, one spoon of turmeric and few drops of castor oil.

Chop the Bellary onion longitudinally.

Pressure cook for three whistles.

Set aside to cool down.

Heat the pan with oil and add mustard seeds.

Once they start to crackle, add Bellary onion and curry leaves.

Saute for a while until the onions get transparent.

Add tomato.

Add asafoetida, sambar powder and saute for a second in low flame.

Now pour the tamarind extract and add salt.

Allow boiling for few minutes.

Transfer the cooked dal contents with water.

Allow boiling for another five minutes.

Now the onion sambar is ready to have. 

This simple and tasty sambar goes very well with idlies, dosas and hot steamed rice.

  

                                   

BRINJAL SAMBAR/KATHIRIKKAI SAMBAR

Ingredients:

Toor dal  one cup

Tamarind one gooseberry size

Tomato one chopped

Mustard seeds one spoon

Asafoetida one pinch

Sambar powder one tablespoon

Turmeric one spoon

Castor oil five drops

Brinjals cut longitudinally removing the calyx

Shallots 10 nos or Bellary onion half chopped

Curry leaves 10 nos

Sesame oil one tablespoon

Coriander leaves finely chopped( optional)

Salt to taste

Procedure:

Pressure cook toor dal with one spoon of turmeric and castor oil allowing three whistles.

Keep all ingredients on the counter top readily.

Extract the tamarind, soaked in one cup of water for Half an hour

Heat the pan with sesame oil over the medium flame.

Add mustard seeds to splutter.

Once they start to crackle, add shallots/onion, curry leaves.

Saute a while.

Simmer the flame to avoid burning.

Add asafoetida and brinjals. 

Saute for few minutes.

Then add sambar powder and give a stir.

Pour the tamarind extract and salt

Allow boiling and get a thick consistency.

Transfer the cooked toor dal and three cups of water and allow boiling to cook the brinjals to a soft texture.

Check the salt.

Add if needed.

Now our favourite brinjal sambar is ready to have with hot steamed rice topped with a spoon of fresh ghee.

You can replace the brinjal with any veggie. Each vegetable has a unique aroma and makes the sambar of its own.

INDIAN BROAD BEANS SAMBAR

Indian Broad beans sambar goes well with hot steamed rice. Topping up of one spoon of fresh cow ghee enhances its taste!

Ingredients:

Broad beans 50 gms
Mysore dal/Toor dal 75 gms
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 10 nos or Bellary onion half chopped
Curry leaves 10 nos
Asafoetida one pinch
Turmeric one spoon
Castor oil four drops
Sambar powder one tablespoon
Coriander leaves chopped half cup(optional)
Salt to taste
Tamarind one gooseberry size
Tomato medium size one


Procedure:

Soak the tamarind in two cups of water.
Wash the Indian broad beans and remove the fibre from the both sides.
Chop the veggie into three parts.
Cook the Mysore dal with four cups of water, one spoon of turmeric and four drops of castor oil.
You may pressure cook the Toor dal with three whistles and simmer the flame for few minutes. and Switch off the flame.
Take the extract of tamarind.
Now heat the heavy bottomed vessel with oil over a medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, add onion, curry leaves, asafoetida, half a spoon of turmeric and sambar powder in a low flame.
Add the beans and saute for few seconds.
Pour the tamarind extract and tomato dices.
Add salt required.
Allow boiling for five minutes.
Transfer the cooked dal content with water to the vessel.
Check the salt.
Add coriander leaves (optional).

Now the Indian Broad Beans Sambar is ready to have with hot steamed rice.
Enjoy!

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