We make this Sambar on special occasions like Ugadi, Onam and Pongal. For this sambar, we grind fresh masala in the wet grinder.
Masala Ingredients
Toor Dal
Chana Dal
Coriander Seeds
Red Chillies
Fenugreek
Asofoetida
Curry leaves
Vegetables
Drum Stick
Cluster Beans
Snake Gourd
Cooking Banana
Yam/Elephant Foot
White Pumpkin/ Dosakai / Keera Cucumber
Other Ingredients
Toor Dal
Tamarind
Tomato
Small Onion
Salt
Tadka
Coconut oil
Mustard Seeds
Red Chillies
Small Onion
Curry leaves
Qty (Large)
200 gm
200 gm
500 gm
300 gm
50 gm
50 gm
1 bundle
2 kg
2 kg
2 kg
2 kg
2 kg
2 kg
8 kg
1/2 kg
4 kg
4 kg
As required
1/2 kg
100 gm
50 gm
1/4 kg
1/2 bundle
Qty (Four)
30 gm
20 gm
50 gm
8 nos
5 gm
5 gm
1 stem
1
50 gm
50 gm
1
50 gm
50 gm
100 gm
1 lemon size
2
8 nos
As per taste
30 gm
3 gm
5 pc
4 pc
1 stem
First, dry roast all the masala ingredients and grid to paste using little tamarind water. Then, wash, boil, and smash Toor Dal. Soak tamarind in warm water and take the pulp. Cut tomatoes such that each one is cut into 8 pcs. For Tadka, use broken red chillies and finely chopped small onions.
Keep the cooking vessel on the stove, pour tamarind pulp and water. Boil and add turmeric powder (50 grm), salt, asofoetida (50 gm), curry leaves (1/2 bundle). Add vegetables (Drum stick, Yam, Cluster beans, snake gourd, cooking banana). When half cooked, add small onion and tomato. After 5 minutes, add grinded masala, again boil for 5 minutes. Add smashed dal, cook again for 5 minutes.
Keep a small kadai on the stove, pour coconut oil. When oil is smoking hot, add mustard seeds, broken red chilli pcs, chopped small onion and curry leaves. Pour over to the Sambar. Better to cook this sambar by covering with lid.
Hareendran A K
Dining Hall Manager