From the cuisine of Tamil Nadu
Karaikudi Kadhamba Sambhar
Servings : 5 to 6 | Prep time : 15 minutes
Cooking time : 20 minutes | Course : Main
Create an unforgettable taste with this mixed - vegetable sambhar from the Sivagangai district of Tamil Nadu.
INGREDIENTS
- Red gram (Tuvar dal) - 1/2 cup
- Castor oil / Ghee - 1 tsp
- Turmeric powder - 2 pinches (optional)
- Small Onions, roughly chopped - 1/2 cup
- Tomatoes, roughly chopped - 1/2 cup
- Green chillies, roughly chopped - 2 to 3, as required
- Garlic cloves, roughly chopped - 2 to 3
- Mixed vegetables, cut into one inch pieces - 2 cups
- Tamarind paste, thick - 1/2 Tbsp
- myleafy Karaikudi SAMBHAR MASALA - 1 to 1 1/2 Tbsp
- Ghee / Peanut oil - 3 Tbsp
- Mustard seeds, black - 1 tsp
- Curry leaves - 10 to 15
- Red chillies, dried - 1 to 2
- Asafoetida / hing - 1/4 tsp (optional)
- Salt as required
- Heap of love!
METHOD
Step 1 : Pre-cook
Cook red gram with 3 to 4 cups of water, castor oil / Ghee and turmeric powder if needed, until it turns mushy.
Step 2 : Cook
Add mixed vegetables tomato to the cooked lentils and allow it to cook for 5 to 10 minutes, depending on the cooking time of vegetables we use. Add in the tamarind paste, myleafy Karaikudi SAMBHAR MASALA and salt, as required. Mix well to integrate the spices with cooked lentil.
Step 3 : Temper
Pre-heat a separate pan, pour in the ghee of peanut oil. Add mustard seeds, followed by curry leaves, red chillies, garlic and small onions. Sauté until the onions turn slightly brown. Switch off the flame and then add asafoetida. Put this entire tempering in to the lentil-vegetable mixture and mix well.
Serve hot with Rice, Idli, Dosa, etc.,
Note: Mixed veggies can be drumstick, ash gourd, pumpkin, carrot, potato, brinjal, lady’s finger, broad beans, etc., Addition of small onions, castor oil for cooking the lentil and ghee for final tempering is much preferable for an enhanced taste. In absence, small onions can be replaced with large ones.
Try another Sambhar recipe with myleafy Thanjavur Sambhar MASALA