Thaipusam is on 3rd February 2015 and it is a day when almost all Hindus go vegetarian. Sambar is known world-wide and today I am sharing a simple version of this recipe – I can eat and live on sambar throughout the year!
200 g tur dhal, washed and drained
1400 ml water
1 teaspoons Q.B.B. ghee
5 garlic cloves
1 green chilli, slit lengthwise
2 medium potatoes, scrubbed clean and quartered
2 brinjals, cubed
2 tomatoes, quartered
2 drumsticks, cut into 4 cm pieces
1 medium radish, cut into 1 cm thick pieces
1 ½ teaspoons salt
3 tablespoons sambar powder
300 ml water
70 g tamarind mixed with 200 ml water and strained
2 tablespoons Q.B.B. ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon fennel, pounded coarsely
1 medium onion, thinly sliced
2 sprigs curry leaves
2 tablespoons chopped coriander leaves
- Put dhal, water, Q.B.B. ghee, garlic cloves and green chilli into a pot and boil till the dhal is three-quarters cooked.
- Put all the vegetables, salt, sambar powder and water into the pot and boil till the potatoes are cooked.
- Add in tamarind water and boil for 5 minutes.
- Heat Q.B.B. ghee in a separate pan.
- Fry the mustard, cumin and fennel seeds till aromatic.
- Add in the onion and curry leaves and sauté till onions turn golden brown.
- Transfer the fried ingredients to the boiling sambar. Add in the coriander leaves and boil for a further 2 minutes.
- Serve with rice, thosai or other staples.