Kerala Sambar

I was sort of sleepy a minute ago. I was just wandering here and there and happened to check my blog too. You know. Just for the sake of it. I just felt an urge to see it. And then my heart stopped functioning.

There, staring at me was some recipe that I thought had been saved on a word doc - a recipe that I intended to try sometime with some variations. In some confused state of affairs, I must have saved it in my drafts and clicked published. 

Am not surprised. I am definitely not above such antics. But to those who checked out the post - don't leave me. It is just one of these days where I must have been anywhere but in front of my laptop.

And now to the recipe.

What You Will Need:

Veggies and Dal:

1. Assorted Vegetables – 2 cups (I had a small piece of Indian Yellow Cucumber, A small potato, A small carrot, three or four Green Beans, A small Tomato and a couple of lady’s-fingers. Add drum sticks if they are in season.)
2. Toor Dal – 1/2 cup
3. Salt
4. Water

Spices and Flavourings:

1. Sambar Powder – 1 tbsp. + 1 tsp.
2. Coriander Powder – 1/2 tbsp.
3. Kashmiri Red Chilli Powder – 1/4 tbsp.
4. Turmeric Powder – 1/4 tsp.
5. Asafoetida Powder - 1/4 tsp.
6. Tamarind Concentrate – 1 tsp. (Adjust to taste. Some are stronger than others, especially if you are using homemade ones.)

To Splutter

1. Mustard Seeds – 1/2 tsp.
2. Dried Red Chillies – 3
3. Curry Leaves – A Sprig
4. Oil

On To the Cauldron:

Cook the dal with the turmeric powder in some water till it is very well done. Mash well once done.

Meanwhile, pressure-cook the veggies (except the lady’s-fingers and tomato) along with a tablespoon of sambar powder, the rest of the ingredients except tamarind concentrate under 'Spices and Flavourings' and some salt.  Fry the lady’s-fingers and tomato separately in some oil. (Or you can just put them along with the rest of the veggies once a whistle is heard and then cook without the weight till they are done.)

Once the veggies are cooked through, add the mashed dal and the tamarind concentrate. Add more water if required. Check for salt and sourness. Turn the heat off once the sambar boils well.

Splutter some mustard seeds in oil. Add the curry leaves as well as the dried chillies and sauté for a few seconds. Switch off the heat, add the remaining teaspoon of sambar powder, give a quick stir and pour the whole thing into the sambar and stir well. (Take care not to burn the sambar powder. You can add it directly into the sambar also.)

Serve hot with Dosas or Idlis.