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Kadamba Sambar

posted 12 Apr 2016, 22:55 by R A   [ updated 12 Apr 2016, 22:57 ]
Most of the festivals call for a sambar in their menu and making this sambar without Onion is the trend. Mostly this sambar is made with all the veggies though at times just onion and tomato alone are added. 

Drum stick - 1 no
Brinjal - 2 no
Carrot - 1 no
Potato - 1 no
Broad beans - 8 nos
Chow Chow - 1 small
Thuvar Dal - 1/2 cup
Tamarind Paste - 4 tbsp
Sambar Powder - 2 tsp
Hing powder - 1/2 tsp
Chopped coriander leaves - 1/4 cup
Curry leaves - 1/4 cup

For seasoning:
Gingely oil - 2 tbsp
Mustard seeds -1/2 tsp
Red Chilly - 1 no.

Pressure cook thuvar dal, mash and let it cool. Chop all the vegetables into reasonably big size. Cook all of them with required salt and turmeric powder in a Pressure cooker. (To save fuel, keep dal and the veggies on top of each and can be cooked at one time). In a hard bottom vessel add 2 cups of water and add tamarind paste and mix well. Add salt, hing and bring it to boil till the raw smell is gone. Add the cooked veggies, sambar powder, 1/2 of the curry leaves and bring it to boil. When it starts boiling add the dal and add required water so that it is not lumpy but in liquid form. When it bubbles, remove from flame, add the chopped coriander leaves.

Heat seasoning laddle, add gingely oil and when it is hot reduce the flame and add the mustard seeds when it splutters add red chilly. Spread the remaining curry leaves on the cooked sambar and pour the seasoning on top. 

Serve hot with rice and ghee or can be had with Pongal too.