Sambar is a lentil based stew made with tur dal and vegetable(s) cooked in tamarind extract. It is very popular in South India. Today's post is about "Kadamba Sambar". "Kadamba" means mixed. This is a very healthy sambhar that is made with lots of veggies and freshly prepared sambar powder. This can also be called as "Kalyana Sambar". They are usually served in tambrahm weddings.
Health Benefits:
👉 Very nutritious as it is truck-loaded with vegetables
👉 Good source of Proteins and Carbohydrates due to the addition of Tur Dal
👉 Anti-oxidant and anti-inflammatory due to the presence of tamarind
And the list goes on 😅.
Let's get on to the post.
Ingredients:
Vegetables(Carrot, Potato, Capsicum, Yellow Pumpkin, Tomato)
Tamarind lemon sized
Tur dal 1/4 cup
Salt to taste
Asafoetida a pinch
Mustard Seeds 1 tsp
Curry Leaves few
Roast and grind:
Coriander Seeds 2 tbsp
Bengalgram Dal 1 tbsp
Red Chilli 3 to 4
Pepper 1 tsp
Cumin Seeds 1/4 tsp
Methi Seeds 1/4 tsp
Curry Leaves few
Grated Coconut 1/2 cup
Method:
1. Pressure cook tur dal for 4 whistles.
2. Soak tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.
3. Heat oil in a pan. Add coriander seeds, bengal gram dal, red chilli, pepper and methi seeds. Saute them for couple of minutes.
4. Next add Cumin seeds and grated coconut. Saute them for a minute. Switch off the flame. Allow it to cool and once it is cooled, grind them into a fine powder. Keep it aside.
5. Next add the vegetables to the pan along with water. Add turmeric powder and salt. Cook them until they are half cooked.
6. Next add the extracted tamarind pulp from step 2. Let it boil until the raw smell of the tamarind goes away.
7. Add the cooked tur dal. Once the dal blends with the tamarind mixture, add the ground powder (from step 4).
8. Mix it well and allow it to boil for five minutes in low flame.
9. Switch off the flame and prepare the tadka.
10. Heat oil in a pan. Add mustard seeds and methi seeds and allow them to splutter.Once they splutter, pour the tadka over the sambhar.
11. Garnish with coriander leaves / curry leaves.
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