Not kidding, but seeing my love for South Indian food, my husband really believes that I should have married a south-indian and not him. On every weekend, it's our written-in-stone schedule, we HAVE to go to any udipi restaurant for a late breakfast and an early lunch (eating 2 meals at one time implied!). And trust me, I believe, we contribute to 25% of the restaurants business on that day!
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.
Bon Appétit
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.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 5 - 10 Minutes 35 - 40 Minutes 2 Portions (sambar lovers) |
INGREDIENTS Tur Dal Onion / Madras Onions Tomato Carrots Brinjal Bottlegourd Ghee / Oil Curry Leaves Mustard Seeds Hing Turmeric Powder Red Chilli Powder Sambar Masala Coriander Leaves Salt | QUANTITES 1/2 cup 1, medium / 250 gms 1, medium, sliced 1, medium, sliced 2 - 3, small, quartered 200 gms, cubed 2 tbsp 10 - 15 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1.5 tbsp 1/2 cup, chopped to taste |
RECIPE
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.
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 the onions whole madras onions / sliced onions and stir. Allow them to cook for a minute or till they are slightly translucent.
Add all the rest of the chopped vegetables.
Add all the rest of the chopped vegetables.
Stir well, making sure they are all coated with the ghee.
Add the turmeric, red chilli and the masala powders to the vegetables.
Add the turmeric, red chilli and the masala powders to the vegetables.
Stir well, and allow to cook for about 2 - 3 minutes on a medium flame.
Then add the sliced tomatoes.
Then add the sliced tomatoes.
Stir well, and allow the tomatoes to cook for 2 - 3 minutes on a low flame. Make sure the masala doesn't burn at the bottom of the casserole.
Add 1/2 a glass of water to the vegetables.
Add 1/2 a glass of water to the vegetables.
Stir well making sure the masala is well dissolved in the water. Allow to boil.
Add the boiled mashed dal to the casserole.
Add the boiled mashed dal to the casserole.
Adjust the salt according to your taste, and the consistency.
Add coriander leaves, stir well, cover and allow to boil for atleast 15 - 20 minutes.
Add coriander leaves, stir well, cover and allow to boil for atleast 15 - 20 minutes.
MY NOTES
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.