Mixed vegetable sambhar

 

The recipe for the day is a mother in law inspired Tamlilian sambhar, an origin of Tamil Nadu. My MIL usually makes both chutney and sambhar for idiles which is a staple breakfast of tamilians. Until i got exposed to her cooking, i was apprehensive of making a sambhar with mix of veggies. For me it was usually a single veggie sambhar like radish, greens or ladies finger. But for years now I'm following both my mothers, mother in-laws and off course my style of cooking ;). Getting back to cooking our sambhar.

Ingredients:

Toor dal - 1 cup

Tomatoes -2 

Potato  - 1

Carrot -1

Beans - Few / handful

Drumstick - 2

Garlic - 10 pods 

Sambhar powder -4 tsp

Tamarind extract - 3 tsp

Coriander leaves - handful, finely chopped

For Tempering : 

Cooking oil - 3-4tsp

Mustard seeds

Dry red chillies - 4
Shallots / small onion - 5-6

Turmeric powder - 1/4 tsp

Curry leaves - handful

 

 

METHOD :

Wash and chop the veggies lengthwise into big chunks. Add dal, veggies and garlic pods with double the quantity of water into a pressure cooker.Pressure cook the same for upto 3 whistles and switch off.

 

Once the steam cools down, churn the dal and veggie mixture to combine well

 

Boil the churned dal, once it starts to boil, add salt, tamarind extract and sambhar powder. boil the sambhar for about 10 mins on low flame for the dal to absorb all the flavors.

 

While the sambhar is boiling, heat a small kadai / frying pan for tempering. Heat oil, add mustard seeds to splutter, thrown in red chillies, curry leaves, shallots and fry until brown.

 

Pour the tempering to the boiling sambhar, switch off the flame and add coriander leaves for garnishing.

 

Serve it with hot idlies or steamed rice.

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