Wednesday, April 04, 2007

Kerala Sambar Recipe – Vishu Special

Direction for preparation

tuar dal or yellow split peas - half cup

onions - 2 - medium

okra - 10 or 12 (fresh or frozen) (optional)

tomatoes - 3 large (or one can) - quartered

tamarind extract (available in Indian stores) - 1 tablespoon

coriander powder - 2 tablespoon

chilli powder - 1 tablespoon

turmeric powder - 1 teaspoon

methi powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

mustard seeds - 1/4 teaspoon

methi seeds - 1/4 teaspoon

veg. oil - 1 tablespoon

salt to taste

coriander leaves, chopped - 4 Tablespoons

curry leaves - a few (optional)

Cook the dal with chopped onions,turmeric powder, chilli powder

and sufficient water. Cut the okra in two inch pieces and saute

them in a frying pan with one teaspoon oil till dry and slightly


Mash the cooked dal with a wooden spoon and add the salt,

coriander powder, methi powder,hing and the tamarind extract.

Simmer for a few minutes and add the tomatoes and okra and

half of the coriander leaves.

When the vegetables are cooked ,heat oil in a fry pan with

a splatter screen or a lid and pop the mustard seeds. Remove

pan from the fire, add the curry leaves and methi seeds. Add

this seasoning to the sambar and garnish with the rest of

the coriander leaves.

Hint. Other vegetables that can be added to sambar are potatoes

(which do not freeze well) ,shallots, pearl onions (available

frozen), cucumber, indian or oriental eggplant (baingan),

beans, carrots, lima beans drumsticks or squash.

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