Sambar

I usually stick on to sambar powder for making this. The taste is good and it is very easy to prepare also. But yesterday I thought of making it in a typical style ‘varutharacha sambar’. One of the regular viewers of my blog, suju bhaiya has been asking me to post this recipe sometime back and I was not sure about the masala preparation for that. At last I managed to get details from mom and prepared it. The looks were slightly different and it tasted superb.

So here goes the recipe for you, try it out

Pearl onions – ½ cup (I prepared ‘Ulli Sambar’)

You can include other vegetables like Drum sticks, potatoes, lady’s finger and tomatoes other than ‘ulli’ if you wish.

Dal – ½ cup
Tamarind water – ¼ cup
Turmeric powder – 1/4 tsp
Salt to taste

For preparing Masala

Grated Coconut - 3/4 cup
Coriander powder - 2 tbsp (you can use seeds if available)
Turmeric powder – ½ tsp
Fenugreek (Uluva) - 1 tsp
Asafoetida (Kayam) – 1 tsp, Red chilies - 5, Curry leaves - a few
Oil as required

For seasoning

Oil as required
Mustard seeds – a few
Curry leaves – a few
Red chilies – 3
Fenugreek – 1/4 tsp


Heat some oil in a pan. Add all the ingredients for masala; Fry it till it becomes brown. Keep it aside for cooling. (Keep in low flame while frying so that the ingredients are not over burned) Make a fine masala paste by grinding the fried mixture along with some water.

Now cook dal. Pour some more water and add vegetables, turmeric powder and salt.
Once the vegetables are cooked add tamarind water. Allow it to boil.
Now add the masala paste. Stir well. Let it boil until sambar becomes a little thick. Switch off the flame.

Now prepare seasoning in the pan and add it to sambar.

Garnish with curry/coriander leaves. Sever hot with rice.