This is one of my all time favourites, and I can literally gulp it down like soup.
The combination of idli pieces, soaked in sambar for 5 minutes, then dipped in chutney, is DIVINE. God bless the person who ever invented it!
A little interesting fact about this dish.
The origins of this dish are uncertain, although legend has that it originated in the kitchen of Thanjavur Marathas ruler Shahuji during the 18th century from the South Indian state of Tamil Nadu. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum, which was imported from the Maratha homeland, ran out of supply, and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented with the pigeon peas, vegetables, spices and the tamarind pulp and served his coterie and his cousin. The court liked the dish and named it sambhar after the guest of the day, Sambhaji, second emperor of the Maratha Empire.
5 - 10 Minutes
35 - 40 Minutes
2 Portions (sambar lovers)
Onion / Madras Onions
Ghee / Oil
Red Chilli Powder
1, medium / 250 gms
1, medium, sliced
1, medium, sliced
2 - 3, small, quartered
200 gms, cubed
10 - 15
1/2 cup, chopped
In a casserole, heat ghee and add mustard seeds. Allow them to crackle.
Then add the curry leaves and allow them to cook for about a minute.
Add all the rest of the chopped vegetables.
Add the turmeric, red chilli and the masala powders to the vegetables.
Then add the sliced tomatoes.
Add 1/2 a glass of water to the vegetables.
Add the boiled mashed dal to the casserole.
Add coriander leaves, stir well, cover and allow to boil for atleast 15 - 20 minutes.
Any day, Sambar made from Fresh Sambar Masala tastes so much better than a commercial masala. This is a quick recipe for the masala, and definitely much much more delicious.