Sambar | How to make sambar | Side dish for Dosa

Sambar is one of the dish I make every alternate day with different veggies. Sambar is one of the famous south Indian sidedish combo with rice or tiffen or snacks. Who doesn't love a perfect combo of ven pongal, crispy vada with sambar and chutney?? or Idli with sambar?? Anyway sambar is loved by all.

To make sambar is really a challenge for me as my husband is very particular about the taste. Over days, he says I have mastered sambar to his so called perfect taste.

SAMBAR RECIPE
Recipe Category:South Indian | Sidedish
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 4
Ingredients:
Toor Dal - 1 cup
Castor Oil - 1 tsp
Small Onions - 1 cup
Tomato - 2 small deseeded and chopped
Drumstick - 1 chopped
Carrot - 2 small, finely sliced
Turmeric Powder - 1 tsp
Sambar Powder - 2 tbsp
Red Chilli Powder - 2 tsp
Salt - as required
Thin Tamarind Extract - 3 tbsp
Water - 1 cup
Coriander Leaves - to garnish
To temper:
Oil - 2 tbsp
Mustard Seeds - 1 tsp
Urad Dhal - 1 tsp
Fenugreek Seeds - 1/4 tsp
Curry Leaves - 1 spring
Hing - 1 tsp

Method of Preparation:

1. Pressure cook toor dal with enough water and add castor oil to the water in high flame for 4-5 whistles and then simmer for 5 minutes or until mashy.

2. Meanwhile, heat oil in a small kadhai, add the items to temper from the ingredients then add the small onions, saute til it turns golden brown.

3. Add tomatoes, carrots and drumstick, then turmeric, red chilli and sambar powder. Add required salt to taste. Saute for few minutes. Add water.

4.Let the vegetables get cooked, atlast add the thin tamarind water and turn off. Meanwhile, open the cooked dhal in the pressure cooker and mash it well with a laddle (Add little water if the dal mixture is thick). Heat the pressure cooker and transfer the cooked vegetable mixture to the pressure cooker. Pressure cook for 2-3 whistles and turn off.

Notes:

• Adjust the water according to the consistency of sambar you require.
• Its optional to pressure cook at the final stage, you can also let it boil in the kadai for ten minutes or more til cooked. 
• Always add the tamarind water after the veggies get cooked.
• Instead of tamarind, you can try replacing lemon juice. It gives a different flavour. 

Serve hot with vadas, idlis or dosa's!!!