Drumstick Sambar/Muringakka Sambar

It's a TN style sambar which goes good with rice..

Ingredients:

Drumstick/Muringakka	2(big)
Toor dal	3/4 cup
Small Onion/Shallots	15
Tomato	2(medium)
Green chilly	2
Homemade sambar powder	2&1/2 tspoon
Oil	2 tspoon
Salt	to taste
Tamarind	1 gooseberry size(soak in hot water and extract the juice)
Asafoetida Powder	1/4 tspoon
Coriander leaves	1 fistfull

For seasoning:

Ghee/Oil	1 tspoon
Mustard	1/2 tspoon
Fenugreek Seed	1/4 tspoon
Dry red chilly	2
Curry leaves	1 sprig

Preparation:

(1) Wash toor dal and add it in a pressure cooker with little salt and pinch of turmeric powder. Pour 1&3/4 cup of water to it. Pressure cook for 5 to 6 whistles. Once pressure is released mash the dal and keep it aside.
(2) Wash drumstick and peel its outer skin. Chop into lengthwise pieces. Peel the skin of onion and also chop tomato, green chillies. Keep everything aside.

(3) Heat oil in a pan. Add onion and saute for a minute. To this add tomato cubes. Saute for a minute so its raw smell will leave.

(4) To this add drumstick pieces with little salt. Saute for 3 to 5 minutes. Pour 3 cup of water to it. Add needed salt too. Once it starts boiling pour tamarind juice and mashed dal. Mix well.

(5) Now add sambar powder. Mix once and close the pan with a lid. Allow the drumstick to cook. It may take some 15 to 20 minutes. Add asafoetida powder in last minute. Now open the lid. Make a salt test here (Add more salt, tamarind juice and water if you want). Let it boil in low flame. Mean while temper with the ingredients shown under "for seasoning" heading. Pour it to the curry.

(7) Top with coriander leaves and switch off the flame. You can top with a tspoon of ghee too. Yummy Muringakka sambar/Drumstick sambar is now ready…

Have it with rice..We had carrot thoran too..

Tips:

• Sambar tends to thicken once cooled down. Adjust water level accordingly.
• I used home made sambar powder. You can use store bought too. Adjust spiciness accordingly.

For other sambar recipes CLICK HERE

Vendakka Sambar/Okra Sambar-Tamilnadu Style

I happened to see the making of this sambar in a cookery show. I tried it and now its my hubby's favorite. I feel the taste of tamilnadu hotel sambar whenever i have it with rice, yummy!!! and also shared the recipe with my mom too. Great ryt :) ???

Preparation Time:5 minutes

Cooking Time:25 minutes

Ingredients:

Lady's Finger/Okra	10 to 15
Toor dal	1/2 cup
Big onion	1(medium)
Tomato	1(medium)
Green chilly	4(medium)
Ghee	1 tbl spoon + 1/2 tspoon
Sesame oil	2 tbl spoon
Mustard	1 tspoon
Dry red chilly	3
Curry leaves	1 sprig
Chilly Powder	1 tspoon
Coriander Powder	1 tspoon
Home made sambar powder	1 tspoon
Asafoetida Powder	1/2 tspoon
Fenugreek Powder	1/2 tspoon
Salt	to taste
Tamarind	1 lemon size

Preparation:

(1) Wash toor dal and add it in a pressure cooker. Add 1&1/4 cup of water with little salt to it. Pressure cook for 5 whistles. Once the pressure is released mash the dal well with the back of a spatula. Keep it aside.

(2) Mean while cut the ends off from okra and chop it into 1 inch pieces. Also chop onion and tomato into small cube shapes. Chop green chillies into small round shapes. Keep it aside. Soak tamarind in 2 to 3 tbl spoon of hot water and extract the juice. Add the juice to 2&1/2 cup of water. Add little salt to it. Mix once and keep this tamarind water aside.

(3) Heat oil in a kadai. Add chopped okra to it. To remove the slime saute occasionally till dark black spots appear on its side(say for some 5 minutes). Keep it aside.

(4) In the same kadai add ghee and allow the mustard seed to splutter. After that add dry red chilly and curry leaves. Now add chopped onion cubes and salt to it. Saute till onion turns transparent.

(5) After that add tomato cubes to it. Also add turmeric powder, chilly powder, coriander powder and saute for another two minutes.

(6) To this pour prepared tamarind water and brings to boil. Add okra pieces to it. Mix once.

(7) Now add mashed dal. Mix well. To this add asafoetida powder and fenugreek powder. Make a salt test here. If you want you can add 1 sprig of curry leaves too. Close the vessel with a lid. Allow to boil for another 10 minutes in low to medium flame. At the last stage add ghee and switch off the flame. Close the vessel with a lid so that the flavor sets well.

(8) Your vendakka sambar is ready.

Serve it hot with rice…

Tips:

• Don't add too much of tamarind juice to this sambar.
• Addition of ghee gives an extra flavor. You can replace it with oil too.
• Sesame oil helps in removing slime from okras.

Tomato Onion Sambar-Easy Recipe

This is an easy sambar recipe which i used to make along with  dosa/idly. You can have it with rice too.  I love when my mom prepares it and will have extra dosas, slurppppp :) 

Ingredients:

Tomato	3 (medium)
Small Onion(shallots)	1 cup
Toor dal	1/2 cup
Chilly Powder	1&1/2 tspoon
Coriander Powder	1 tspoon
Fenugreek Powder	1/4 tspoon
Salt	to taste
Tamarind	1 small gooseberry size(soak in water and extract the juice)
Asafoetida Powder	1/4 tspoon
Sambar Powder (optional)	1 tspoon

To temper/Kaduvarukkal:

Oil	1 tspoon
Mustard	1/2 tspoon
Dry red chilly	2
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of onion and chop tomato into small pieces. Take toor dal, tomato pieces and onion in pressure cooker with 1&1/4 cup of water. Add turmeric powder and salt to it. Pressure cook for 5 whistles. Switch off the flame and let the pressure release.

(2) Meanwhile heat a pan and add chilly powder, coriander powder and sambar powder. In low flame saute for some 10 to 15 seconds so that the raw smell of powders will goes off completely. You can skip this step too ( add directly).

(3) Once the pressure is released open the cooker and mash the dal with the back of a spatula. Here onion and tomato will be mixed with the dal. Finely mash the dal. Now add needed salt and tamarind juice. Now add 2 cups of water to it. Mix once and make a salt test. To this add roasted spice powders. Mix well. Let it boil for another 5 minutes. Add asafoetida powder and fenugreek powder in between.

(4) Meanwhile heat oil in a pan and temper with ingredients shown under "to temper" heading. Add it to the sambar. Mix once and immediately close the vessel with a lid so that the flavor sets well. Now switch off the flame. Your tomato-onion sambar is now ready.

Have it with your rice/dosa/idly..

Tips and variations:

• Add less tamarind juice to this sambar.
• If you want onion as whole saute it separately in little oil and add it after mashing the dal. 

Tiffin Sambar-Restaurant Style

How about tasting saravana bhavan sambar???I enjoy it and hope you too like it. Hotel sambar tastes different than regular sambar. You can soak "Mini Idly"  and "Uzhunnu Vada" in this sambar which will be my choice in "hotel saravana bhavan" and "hotel wood lands". I used to prepare it once in a while which is my hubby's favorite too…Ok here comes the recipe with my clicks….

Cooking Time:35 min                                                     Serves:5

Ingredients:

Toor Dal	1/2 cup
Potato	1(cut into 2 pieces)
Carrot	1(whole or cut into two pieces)
Small onion	10 to 15(skin peeled)
Tomato	1(chopped into cube shapes)
Green chilly	3(chopped into round shapes)
Asafoetida powder	1 pinch +1/2 tspoon
Turmeric Powder	1/4+1/2 tspoon
Water	as needed
Oil	2 tspoon
Coriander leaves	1 pinch
Curry Leaves	1 sprig
Tamarind	1 gooseberry size(soak in hot water and extract the juice)
Salt	to taste
Sugar	1 tspoon

To roast and grind:

Channa dal	1 tbl spoon
Coriander seed	2 tspoon
Dry red chilly	5
Cumin seed	1 tspoon

To temper:

Oil/Ghee	1 tspoon
Mustard	1 tspoon
Cumin seed	1/2 tspoon
Dry red chilly	2
Curry leaves	1 sprig

Preparation:

(1) In a pressure cooker add toor dal, potato, carrot, asafoetida powder, turmeric powder, and salt.   Cook it for 3 whistles by adding 1&1/2 cup of water.

(2) Once pressure is released and cooled, separate potato and carrot from the cooker. Chop them into bitable pieces that is potato into cube shapes and carrot into round shapes. Also mash the dal. Keep both aside.

(3) Mean while heat a pan and add the ingredients under the table "to roast and grind". Saute till the color changes to brownish. Saute in low to medium flame and take care not to burn the pieces. Better add cumin seeds in the final stage. Switch off the flame and allow the ingredients to cool.

(4) Grind the cooled ingredients in a mixer and make a fine powder. "Sambar powder" is now ready. Keep it aside.

(5) Mean while heat oil a pan. Add onion and saute till color changes brownish. Add green chilly and tomato pieces. Saute till the raw smell goes off and tomato turns mushy ie for 1 to 2 minutes. Keep it aside.

(6) Take 2 & 1/2 cup of water in a cooking vessel and heat it. Add the fried onion, tomato into it and mix well. Add tamarind juice and salt to your taste. Once it starts to boil add turmeric powder, curry leaves, coriander leaves and asafoetida powder. Mix well.

(7) To this add potato and carrot pieces and close the vessel with a lid. In 2 to 3 minutes add the ground sambar powder into it little by little and mix well to avoid any lump formation.

(8) Then add the mashed dal and mix well. Finally add sugar. If the sambar tends to thicken add more water and make it to your consistency. Now temper with the ingredients shown under "to temper" heading and pour over the sambar. Your Tiffin sambar/Idly sambar is now ready.

Here your tiffin sambar is...

Enjoy with your dosa/idly…You can have mini idly's or Uzhunnu vada soaked in this sambar which tastes too good.
 Since i don't have mini idly plate, i prepared normal size idly and soaked it which is my hubby's favorite….

Tips:

• Don't add too much of tamarind juice like that of other sambar.

Nadan Sambar-Easy Recipe

Sambar, a well known and south india's popular dish ryt? Already i added "sambar" in my blog. It follows the traditional way of cooking. This is almost the same but will ease you….

I always found difficult to cook veggies, and dal separately while making sambar. Time consuming eh??? I discussed it with my best friend sathya during a chit-chat.Oh yeah!!!She gave me a new recipe which she used to follow. I prepared the same and found it easy too. So here i'm sharing her recipe with you all :) Happy cooking….

Vegetables:

Lady's finger	7 (cut into 2 inch piece)
Beans	10 (cut into 2 inch piece)
Cucumber	1/2 (small,peel the skin and cut into cube shapes)
Carrot	2 (cut into round shapes)
Small onion	8 (peel the skin)
Green chilly	3 (medium,cut into round shapes)
Tomato	1 (chopped)
Drum stick	1 (cut into 3 inch piece)
Broad beans	7 (remove fibre from sides and cut into 2 inch piece)
Potato	1/2(peel the skin, cut into cubes)

Ingredients:

Toor dal	1/2 cup
Coriander powder	1/2 tspoon
Turmeric powder	1/4 tspoon
Sambar powder	1 tspoon
Asafoetida powder	1 pinch
Chilly powder	1 tspoon
Salt	to taste
Tamarind	one lemon size(soak in hot water and extract the juice)

To temper:

Oil	2 tspoon
Mustard	1 tspoon
Dry red chilly	3
Curry leaves	1 pinch

Preparation:

(1) Wash and cut all the vegetables. Take toor dal in a pressure cooker. Add the "vegetables"as listed above to it along with turmeric powder,salt and little tamarind water. Pour water around the level of vegetables. Mix once and cook in pressure cooker for about 5 whistles.

(2) Switch off the flame. Once pressure is released add tamarind juice and salt to your taste. Mix well. Again heat it. Add chilly powder, coriander powder and sambar powder to the ingredients. Once it starts boiling add asafoetida powder.

(4) Mean while temper with the ingredients shown under "to temper" heading. Pour it to the sambar and switch off the flame. Your sambar is now ready to serve.

Have it with your rice/dosa/idly…

Tips:

• You can add or reduce various vegetables as your need.

Nadan Sambhar

Vegetables:

Amount and type of vegetables depends on how much and what you want. Amount and veggies i used are given below:

• Lady's finger/vendakka-7--->Cut into 2 inch pieces.
• Beans(amarakka)-10--->Cut into 2 inch pieces.
• Cucumber/vellarikka-1/2(small)--->Peeled,cut into cubes.
• Drum stick(muringakka)-1--->Cut into 3 inch piece.
• Carrot-2--->Cut into round shapes.
• Small onion-15--->Skin peeled.
• Tomato-1--->chopped.
• Green chilly-4--->Cut into small round shapes.

You can also use brinjal,yam,potato,snakeguard etc....

Ingredients:

• Toor dal(thuvara parippu)-1 cup
• Coriander powder-2 tspoon
• Chilly powder-1 tspoon
• Sambhar powder-2 tspoon
• Turmeric powder-1/2 tspoon
• Asafoetida powder-1/2 tspoon
• Tamarind- 1 gooseberry size--->Soak in water  for 15 minutes and extract the juice.
• Salt to taste
• Oil-1 tspoon

For tempering:

• Dry red chilly-3
• Mustard-1 tspoon
• Curry leaves-2 pinch

Preparation:

1. Take toor dal in a pressure cooker.Add 3 cup of water, 1/4 tspoon of turmeric powder and salt. Cook for 3 to 4 whistle.
2. Cut all the vegetables.
3. Heat oil in a pan and add onion and lady's finger. Saute it for 2 minute which helps it to cook easily.
4. Mix all the vegetables with the cooked toor dal and boil it. Add salt and 1/4 tspoon of turmeric powder. Once it starts boiling add tamarind water.
5. Allow the vegetables to cook completely. Add chilly powder, coriander powder, sambar powder. and asafoetida powder. Add salt and tamarind water to your desired taste. Switch off the flame.
6. Heat oil in a pan and season the ingredients shown under "for tempering" heading. Pour and mix it to sambar.

Have it with dosa,idly or rice.