Recipe- Chennai Style Idli Sambhar

Sambar is a very famous south Indian dish especially in Tamil Nadu and other parts , Each location shares different methodology and different concepts in making sambar , For example in Chennai they use single vegetable sambar like Drumstick sambar, Radish sambar, Brinjal sambar or all vegetable sambar. In Kerala they use a special masala for the sambar with roasted coconut paste.Finally we add the tamarind water and the tempering and our sambar is ready. Each and everyone has their own style of cooking which gives a unique taste!

Sambar is an excellent daily use curry that can be served for break fast , Lunch and dinner .It goes perfect with Dosa, Idli, Pongal, Vada, Steamed rice and so on.

Ingredinets

Masoor Dhal-1 cup (refer points to remember)
Garlic -3 pods (sliced by 2)
Turmeric powder-1/4 tsp
Salt
Mix Vegetable of your choice (refer points to remember)
Potato 1- cut into small cubes
Carrot 1- cut into small cubes
French Beans – cut into 1/2 inch
Tomato – cut into medium pieces
small onions -5 (cut by half)
Green Chili -2 (slit)
Mustard -1 tsp
Cooking Oil – 1 tbsp (or Ghee)
Dry Red chili -2 (cut by half)
Curry leaves
Coriander leaves – chopped finely
Red Chili powder-1 tsp
Coriander powder -1 tsp
Sambar powder -1 tbsp
Hing-1/4 tsp (or less)
Salt
Tamarind -small lemon size soaked in water

Method

* Wash the dhal and add it to a pressure cooker along with sufficient water , Turmeric powder, garlic pods and salt to taste.

* Cook for 2-3 whistles or until they get mushy consistency.

* Mean while cut and keep the vegetables, and once the dhal is cooked allow the pressure to leave naturally and open the cooker , add the cut vegetables, curry leaves, coriander leaves, and the masalas – Chili powder, coriander powder, sambar powder, Hing adjust the consistency of the water add water sufficient water to cook the vegetables.

* Now close and cook for 1-2 whistles or until the vegetables get cooked. Do not over cook the vegetables.

* There will be lumps of masala over teh dhal however that’s perfectly fine as when we cook them they will get diluted.

* Release the pressure check for seasoning and then add the tamarind water and allow it to boil well as we need to remove the raw smell of the tamarind,

* Keep a small pan for tempering and add oil or ghee , add the mustard seeds and allow it to splutter , Add dry red chili , curry leaves once that’s done add it to the boiling sambar and allow it to boil for a min.

* Add a handful of coriander leaves , curry leaves . off the flame Sambar is ready.