FRESH GROUND MASALA SAMBAR / RADISH SAMBAR

Hi All,

Posting after a long time!! So I thought of completing the recipes which are already sleeping in my draft .Actually this radish sambar is the first recipe I drafted but somehow I neglected it from posting (may be its too simple recipe!) ,Now after a break I opened my blog and noticed this recipe was crying for my attention so I decided to post it today.

Sambar is one traditional and must dish that every south Indian should know. If the new bride could able to impresses her in-law family with yummy sambar then she will be crowned as best cook ( rest of horrible cooking is later part).

Now coming back to our recipe,there are many versions in sambar preparation.Every part of south India has its own way in sambar making and each one follows a method to bring out tangy , yummy aromatic sambar.

I always make home made sambar powder and store it for months , but nothing can beat the aroma of fresh ground masala sambar.Whenever Iam out of sambar powder I use to make sambar with fresh masala and  the aroma of fresh sambar will fill the entire room during final stage!

Iam very happy to share the recipe with you too,

INGREDIENTS :

Tur Dal / Thuvaram parupu – ¾ cup

Tomato – 1 medium sized

Tamarind - a small gooseberry size

Radish – 1 medium size.

Sambar onions / pearl onions – 10 pcs.

Green chillies – 4 to 5 nos

Cumin / Zeera – ½ tsp

Curry leaves – a sprig

Turmeric powder – ¼ tsp.

Coriander leaves – a bunch

Oil – 1 tsp

Mustard – ¼ tsp.

TO GRIND TO PASTE :

Cumin – ½ tsp.

Dry red chilles – 2 nos.

Fenugreek / vendhayam – ¼ tsp.

Coriander powder or coriander seeds – 1 tsp.

Coconut grated – 2 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY.

METHOD :

1. Peel radish skin and slice them to thin circles .Slit green chillies , chop onions into two pieces.
   
2. Soak tamarind in warm water for 10 mins and extract the juice( Discard the remaining pulp)
3. Wash tur dal well with running water , In pressure cooker boil the dal with enough water (appx 1 ½ cup) along with tomato for 2 whistles.Switch off the flame and keep it aside for steam to subside itself.
   
4. In the mean time grind our grinding ingredients with little water to thick paste.
   
5. When the pressure subsides in cooker open the cover and mash the tomatoes , tur dal roughly(As they are already boiled to soft rough smashing is enough)
   
6. Now pour the boiled tur dal mixture into a shallow vessel , add cumin , radish pieces , turmeric powder , salt , curry leaves , green chillies , onions , tamarind water and boil till radish cooks soft and transparent.
   
   
   

   
7. In a pan heat a tsp of oil , followed by mustard and ground masala .Saute the masala in low flame till it sautes well and aroma comes.
   
   

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8. When done add the sauted masala to boiling sambar and boil once.
9. When sambar reaches required consistency , garnish with coriander leaves and switch off the flame.
   
10. Serve hot with rice , idli , dosa , paniyaram of your choice.
    
    
    NOTES :
    1) You can add turmeric during tur dal boiling itself but as I feel then cleaning cooker is tough with yellow stains I add during sambar stage.
    2) Use deep vessel during sambar making as it preserves flavor and taste of sambar ( for taking photos wide pan is comfortable so i used it).
    3) Step7 is important as it gives restaurant style aroma and colour,so don't skip it.
    4) After adding masala don't boil too much , one boil is enough.
    5) You can replace raddish with any vegs of your choice like carrot , beans , cabbage , drumstick , potato etc etc.