This very simple sambar is the most common one prepared by Keralites. The vegetable used is usually one which is in season. It can be drumsticks, lady’s fingers or pumpkin. I prefer the drumsticks. I give Mrs. K. M. Mathew’s recipe which uses pumpkin and the sambar powder which I have described in my earlier entry in this series.
Pumpkin Sambar
INGREDIENTS:
- Tur dhal 1 cup
- Onions sliced thick 1/2 cup
- Pumpkin cut into 2.5 cm squares 18 pieces
Green chillis 3
Curry leaves 1 stalk
Salt to taste- Tamarind water to taste
- Sambar powder 1 table spoon
- Gingelly oil 1 desert spoon
- Mustard 1/4 tablespoon
METHOD
Cook the tur dhal in 3 cups of water. Add onion pieces and the ingredients in Item 3 above. When the vegetables are cooked, add the tamarind water and the Sambar powder.
Fry the mustard in gingelly oil and add the sambar preparation. (A little asafoetida fried in oil and powdered can be added to the sambar powder. This brings out a better flavour.
Mix the sambar and keep it covered. Serve hot.
I will bring up a couple more interesting variations in subsequent posts.
Courtesy: Adapted from Modern Kerala Dishes, First Edition 1979.
