Vendakkai Sambar

Sambar is one of staple dish in Tamil homes.
Like Gujarati’s fond of dhokla ,Bengoli’s fond of fish,Punjabi’s fond of sarso ka saag, Mumbai people are fond of pao bhaji,and we Odia's fond of dahi bara and sweets. Tamil's are fond of Sambar.
The food never complete without Sambar.
They cook Varieties of Sambar with using of single - single vegetables like lady's finger Sambar, drumstick Sambar,raw mango Sambar, keerai Sambar,radish Sambar,mix veg sambar, young coconut Sambar, bitter gourd Sambar which I like mostly with plain rice.
I usually prepare sambar twice a week with idli and each time I try to cook different flavour of Sambar.
My family enjoyed these variations of Sambar.

Ingredients :

2 Cups Boiled toor dal
2 chopped Tomato
2 chopped Green chillies
10 Vendakkai / Lady's finger into half
½ cup Tamarind water
1 tbsp coconut powder
1 pinch hing
2 tbsp Sambar powder
2 Dry red chilli
1 tsp Mustard and Cumin seeds
1 tsp fennel seeds
½ tsp fenugreek seeds
Hand full of Shallots
5 mashed Garlic pods
Few curry leaves
1 tbsp Coriander leaves
Coconut oil - 2 tsp

Preparations :

Heat pressure cooker along with water, toor Dal and turmeric ; cook for 15 mins till completely done . Keep aside.
Soak tamarind in water and extract pulp and keep aside.
Wash, clean and drain lady's finger and tap to dry in kitchen towel for 5 mins and then cut it into two pieces as half of it. Keep aside.

Heat deep vessel along with oil ,add Hing stir for a while add Shallots red chilli ,Mustard,Cumin ,fennel ,fenugreek seeds,mashed Garlic pods ,green chillies fry till comes a nice aroma then add curry leaves stir add tomatoes fry till paste add Sambar powder stir well add fried lady fingers and tamarind extract allow to cook for 5 mins or till the oil separates and raw smell is gone.
Now add 1 cup of water and boil Dal mix and stir well all ingredients . Close the lid and allow to cook for 10 mins.
Open the lid sprinkle coconut powder, coriander leaves, coconut oil and few raw curry leaves cover the lid without stirring.
When you start serving stir and serve the aromatic Sambar with Idli's, Dosa's , appam,or even with plain rice.

Soya kebbab

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Munika Saaga Kanji

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A PINCH OF HING

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