Ever got stuck without your trusted bottle of Sambar powder?
Ther late Mrs. K. M. Mathew has a preparation in her book Modern Kerala Dishes where she makes the Sambar using a masala paste.
INGREDIENTS
- 1 Brinjals (long white variety cut into 35 cm lengths 24 pieces
Green chillis split at one end 10 nos
Tur dhal 1 cup- Dry chillis 10 nos
Coriander 3 dessert spoons
Fenugreek 1 table spoon
Asafoetida to taste
Curry leaves 2 or 3 stalks- Coconut oil 1 dessert spoon
- Tamarind and Salt as sufficient
Mix these in 3 cups of water.
For tempering:
- Gingelly oil 2 dessert spoons
- Mustard 1/2 table spoon
- Dry chillis 3 cut into 6 pieces
- Curry leaves 1 stalk
METHOD
Cook the dhal and mash it. (If necessary the dhal can be mashed on the grinding stone.) There will be about 4 cups.
Heat 1 dessert spoon of coconut oil and fry the ingredients in the 2nd item and then grind them together. Mix the tamarind and salt in 3 cups of water. Boil and then add the brinjal and green chillis. When it is cooked, mix the ground masala paste. Bring to a boil and add the cooked dhal. When it boils, again add the curry leaves and remove from the stove.
Fry the mustard, dry chilli pieces and the curry leaves in gingelly oil and add to the curry to get a spicy sambar.
Note: Small peeled onions can be added with the brinjal. Tomatoes can be added with the tamarind, but the quantity of tamarind should be reduced. Coriander leaves can be added to improve the flavour.
This is a really spicy sambar and one I like a lot. expecially when the brinjals are replaced with drumsticks.
Adapted from the late Mrs. K. M. Mathew's book Modern Kerala Dishes published in 1979.
