Sambar is in fact a delicacy from Tamil Nadu (South Eastern State of India). It goes very well with idli (among other dishes). This is what my kids prefer with Idli, but since my husband and I prefer chutney, preparing Idli at home means preparing both Sambar and Chutney. Unlike sambars prepared as a combination with rice, this sambar is more conservative in the use of vegetables. I add only potatoes, onion and tomato for this sambar and its also comparatively thinner than the sambar used with Rice.
What you need to have:
Potatoes – (medium sized) 2
Onions (medium sized) – 4
Tomato – 1
Green chilli – 1
Tamarind pulp – 1/4 teaspoon or 1/2″ piece
Rasam powder – 2 teaspoons
Toor dal 50 grams
Water to steam vegetables – 200 ml
Ingredients of Sambar
What you do with what you have:
1. Wash, peal and cut potatoes and onions. Wash and cut tomatoes.
2. Wash Toor dal and soak in 200 ml water for about 10 minutes. Add a few drops of cooking oil to it.
3. Mix the above cut vegetables and along with slit green chilli into the soaked dal and cook for about 20 minutes in pressure cooker.
4. When the pressure is released, pour the contents to a bowl and mix 2 teaspoons of Rasam powder, Salt, Tamarind, a tea spoon of sugar and bring the mixture to boil.
5. Garnish it with coriander leaves. You may also add green fresh curry leaves for some flavour.
Serve hot with Idli.
What it looks like:
Ready to serve sambar
How long it takes: 30 minutes
Number of servings: 4
Note: For Rasam powder you may use your favorite – either home made or off the shelf. I will put up a recipe for Rasam powder (which I use for the South India Rasam as well as this sambar) shortly. I use a different sambar powder for rice-sambar combination, will put this one up as well.