Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice. This is the recipe I have often watched my grandmother make.
|Meal type||Side Dish|
- 300g White Pumpkin
- 1 Medium Onion (Chopped)
- 2-3 Medium Green Chillies
- 2 Medium Tomatoes (Chopped)
- 1 tablespoon Tamarind Paste
- 2 tablespoons Sambhar Powder (*)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Jaggery (Can be adjusted according to your preference)
- 1/4 cup Tur Dal (Split red gram also called split pigeon peas.)
- 1 handful Coriander Leaves (for garnish)
- 2 tablespoons Oil
- 1/2 teaspoon Rai (Mustard seeds)
- 2 sprigs Curry Leaves
- 2 Medium Dry Red Chillies
- 3-4 cloves Garlic (Crushed)
* The recipe to make Sambhar Powder.
|Step 1||Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.|
|Step 2||In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water. |
When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
|Step 3||Once the vegetables are cooked and Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.|
|Step 4||Add the cooked Tur Dal and 2 cups of water and bring to boil. |
Cover and simmer for 2 to 3 minutes. Keep aside.
|Step 5||For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.|
|Step 6||Pour the tempering over the Sambhar and mix well.|
|Step 7||Serve hot with Rice, Medu Vada or Idli|