Friday, 9 September 2011


Saambar with Dosa


1) Lentils (toor dal) – 150 gm.
2) Tamarind – 1 tea spoon
3) Potato – 200 gm.
4) Onion – 100 gm.
5) Tomato – 50 gm.
6) Drumstick – 2 Nos.
7) Brinjal (egg plant) – 100 gm.
8) Elephant foot yam – 100 gm.
9) Tender okra(ladies finger) – 3 Nos.
10) Coriander leaves – 25 gm.
11) Curry leaves – 3 sprigs
12) Sambar  powder – 1 table spoon
13) Turmeric - 1 tea spoon
14) Coconut oil – 50 ml.
15) Kashmiri dry chili – 4 Nos.
16) Mustard seeds – 1 tea spoon
17) Salt to taste

To Cook:

          Soak the lentils in water. Take ¼ cup water, put in the tamarind, squeeze well and set aside.

          Peel the potatoes, carrots, yam and half the onions. Wash and dice into around 1 inch cubes. Put the diced vegetables into a pressure cooker. Wash the soaked lentils and tip them in. sieve the tamarind juice and add. Pour enough water to cover the vegetables and put the cooker on the stove.

          When you hear the first whistle, turn down the heat and cook for five minutes. Then turn off the stove. Peel and finely chop the rest of the onions. Dice the tomatoes and brinjal into big pieces. Keep them separately. Remove the stems of the okra and cut into pieces of 2 inch length. Scrape the thin peel off the drumsticks and cut into 2 ½ inch pieces.

          Stir fry the okra in a little coconut oil in a large pan for 2 minutes. Transfer the okra to a plate. Pour the rest of the oil in the pan. Throw in the mustard seeds. As soon as the mustard finishes spluttering, tip in the finely chopped onions and fry on low flame till it turns golden brown. Add the red chili and the curry leaves. Now, add the drumsticks and the brinjal and pour just enough water to cover the vegetables. Cook for 6 minutes.

          Now, carefully transfer the contents of the pressure cooker to the pan. As soon as it starts boiling again, chuck in the okra and the tomato pieces. Add more water if required. Add the turmeric powder and the salt. Taste frequently to arrive at the correct seasoning.

          Check and see if the vegetables are cooked. Add the sambar powder, stir and taste. If you want it to be spicier, you can use more sambar powder. Garnish with chopped coriander leaves and switch off the heat. Put on the lid as you do not want any of the flavors to escape.

          Your appetizing saambar is now ready to serve. You can eat it as a soup or pour on plain cooked rice. You can enjoy it with idlis, vadas, dosas, pongal, chappatis, rotis or bread.

Bon app├ętit!!!

Saambar with idlis


          The asafoetida, fenugreek and coriander from the sambar powder improve your digestion while the turmeric removes many unwanted toxins from your body.

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