Thanjavur Sambar

Ingredients

FOR PASTE

fresh grated coconut –1 cup.

coriander seeds—2 tablespoons

Jeera [cumin]---1 tablespoon

Whole red chillies.- 12 nos

Methi [fenugreek]---1 teaspoon.

Channa dal –1 tablespoon.

Urad dal –1 teaspoon.

Asafoetida---- ¼ spoon.

Curry leaves  washed and dried ---1/4 cup. Am I suppose to use entire ¼^th cup of curry leaves to make the paste. ----no just 1tablespoon---

Cashew nuts –1/4 cup

Almonds –5

Pure ghee – 2 tablespoons.

Small onions or shallots peeled ½ kg. ( am I suppose to use all the onions to make the paste because in the method you have written a handful its a handful what do I do with the balance shallots)-----balance is boiled with the rest of the veggies in imli water.

fresh milk -1/4 cup

big red onion cut , fried in ghee. ( How many onions)----one

1)Fry coriander, Jeera, Methi, some dried curry leaves, red chillies, grated coconut, channa dal, cashew nuts, almonds, small onions a handful, urad dal, asafoetida in pure ghee on a slow fire. keep roasting till it turns reddish, but does not burn. If it burns the sambar will taste bitter.cool, grind in the mixie adding the fried onions and some fresh milk to a very fine paste. Keep it aside

FOR DAL

Toovar dal How much------1 big cup for serving 4 . this sambhar is for 4 to 6 pax.

Turmeric powder. 1 tsp

Salt as per taste

1. Cook dal in a pressure cooker , with a little haldi. cook into a fine paste.

FOR SEASONING 1

Ground nut oil for original taste --- any oil except mustard or olive can be used.How much-----1 tablespoon oil.

MustardHow much-----1/2 teaspoon

Jeera How much----1/2 teaspoon.

Chana DalHow much—1/2 tea spoon

Curry Leaves How much---a palmfull.—

Red ChilliHow much----4 to 5

AsafoetidaHow much---1/2 teaspoon

Potatoes/beans/ carrots/ Brinjal. How many-----1 potato, 2 bringals, 10 strands of  beans, 2 carrots, small onions1/4 cup.

Drumsticks cut into 1 inch.  How many and at what stage do I add this--------2 drumsticks, last 7 minutes of cookingtime.

Tamarind extract –soak tamarind and take out extract, do not use ready paste. – 1 big cup or one hand full of imli.

Kashmiri chilly Powder 1 tsp

Coconut milk 1 cup

1. In a big Kadhai pour some oil and season mustard, jeera, channa dal, curry leaves , red chillies and asafoetida. To this add the cubed  vegetables except drumstick. After frying, add the tamarind pulp extracted after removing impurities. And let veggies cook in it. Add rock salt while cooking.

2. When the veggies are cooked , add coconut milk [half quantity] and the ground paste. Add salt to taste. Add cooked dal and theremaining coconut milk. Add a tea spoon of kashmiri chilly powder for color. Cook till it boils. Ensure cooking on low fire , stirring continuously.

FINAL SEASONING

Ghee How much-----1 teaspoon

Curry leaves How much-------a palmfull.

Coriander Leaves How much----1/4 cup cut.

Mustard Seeds How mu--- 1 teaspoonch

Red Chillies How much----3 red chillies

Jeera How much----1 tea spoon.

Asafoetida How much----1/4 spoon.

coriander leavesHow much and when do I add this?----i have said ¼ cup cut. Add coriander after switching off the cooked ssambar and keep it covred. Original recipe does not have coriander or tomatoes—i added coriander for flavour and smell. But no tomatoes.

1. Heat a little ghee add mustard seeds, curry leaves and asafoetida and pour on the sambar.

Serve with hot rice/ idlis/ dosa/ pongal or uppma vada.

Original recipe.

–Ramaa shanker iyer

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About Chef Ramaa shanker

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