As many of us, I love homemade sambaar a lot – Homemade means homemade sambaar podi. Here is the recipe. All ingredients are appropriate measurements.
1. Toor dal 1 1/2 cups
2. vegetables – any vegetables, I use depending on their availability – carrot, tomato, onion, radish, mullangi (daikon), sorakaya (bottle gourd), drum sticks, yam, okra
3. small amount of tamarind – may be half amount of small sized lemon.
4. coriander seeds – 4 to 5 table spoons
5. rice – 4 to 5 table spoons
6. Red mirchi – 6 to 7
8. Fenugreek seeds (menthulu) – 1/2 spoon
9. cumin seeds – 1 table spoon
10. mustard seeds – 1/2 table spoon
12. sugar or jiggery – 1 table spoon
13. turmeric powder – 1 teaspoon
14. salt and red chilly powder to taste
1. Pressure cook the toor dal.
2. Boil all the vegetables with added turmeric powder, salt and chilly powder. Add the tamarind directly or soak tamarind in water (or place wit water in the microwave for a minute – I use this method when I make Pulihora, so I do not have to soak tamarind in water for a longer time) and add that water to the boiling vegetables.
3. Once the vegetables getting little soft, add the cooked dal and let it boil for five minutes.
4. Dry roast all the rest of the ingredients (except coconut pieces and rice) and make it into a powder and add that powder to the boiling sambaar and stir continuously so that the sambaar powder would blend into sambaar very well with out becoming into lumps. Add either the sugar or jiggery to sambaar.
5. Add seasonings(little urud dal, cumin seeds, mustard seeds, red chilly, curry leaves and asafoetida toa small amount of ghee or oil) and add that to sambaar.
Voila sambaar is ready. It goes very well with Idlis and Rice.