Thursday, March 22, 2012


 Living Down South, one always relishes the sambhar, dosa, Idli ... The best place to have this delicacy here in Chennai is at Murugan Idli Shop. They have this best of chutneys, sambhar, dosas available. I like making it in the evenings, as its lights and easy to digest. To get that authentic taste of sambar made in south I interacted with my neighbour here who is a Tamil. She gave me various tips to make the sambar taste just like it is made in all the tamil houses here.
So finally I was successful in making the best possible sambar that I could have with slightly my variation here and there!

1 cup Dal Toor (Arhar)
3 cups water
1 Carrot
1 medium-sized Potato
1/2cup Bottle gourd (lauki)
1 medium-sized Onion
1large Tomato
1tsp Ginger-Garlic paste
2 Green Chilies
1tsp Turmeric Powder
1tsp Asafoetida
2-3tbsp Sambar powder (to taste)
1tsp Coriander powder
Salt to taste
3tbsp Tamarind juice
Fresh Coriander
1tsp Mustard Seeds (Rai)
8-9 Curry Leaves
2 Whole Red Chilies
Fresh Coriander
Salt to Taste
2tbso Oil

  • Pressure cook  toor dal with 2cups water + salt + potato + lauki + carrot + turmeric.
  • After 1 whistle Swicth off the Gas.
For the tempering:
  • Heat oil in a pan, add in mustard seeds (rai) + curry leaves + red chilies + asafoetida.
  • Add in julliened onions in it.
  • Cook it untill it turns pink.
  • Now add in chopped tomatoes in it.
  • Let the tomatoes cook for 10-15 minutes till it gets tender.
  • Now add in sambar powder. Mix well
  • Add in tamarind pulp. mix it.
  • Add in the cooked dal in it.
  • Check the seasonings. If required add in more.
  • Let it simmer on low flame.
  • Add in fresh coriander leaves in it.
  • Serve hot with Idlis, Steamed Rice... 

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