I don’t know why it has taken me so long to post this simple recipe! I guess it is because I hardly prepare sambar using the sambar powder. I almost always prepare the arachuvitta sambar. The Podi potta sambar is always the second choice and I make it only when I am pressed for time or don’t have coconut in stock. That said, it doesn’t mean that the podi potta sambar does not taste good. But to get a good tasting Sambar you need to have a good Sambar Powder. I used to almost always buy the Sambar Powder, some brands resulted in good Sambar some were not so good. So I was always in search of a good Sambar Powder recipe and my search ended with this. And the sambar made with this powder tastes very much like the Arachuvitta Sambar minus the coconut. So here is a simple sambar recipe using radish as the main vegetable. Feel free to use the vegetable of your choice.
What you’ll need
Serves - 4
- Radish – 2 medium sized, cut into roundels
- Tamarind – small lemon sized ball
- Sambar Powder – 2 tbsp
- Tuar Dal – ½ cup
- Asafoetida – a generous pinch
- Jaggery – 1 tsp
- Salt to taste
- Curry Leaves –few
- Coriander Leaves – 2 tbsp, finely chopped
- Oil – 1 tsp
- Mustard Seeds – ½ tsp
- Soak the tamarind in 1 cup hot water for 10 minutes. Squeeze and extract the juice and discard the fibers. Add 2 more cups of water to this and set aside.
- Pressure cook the tuar dal with a pinch of turmeric powder. Mash and keep aside.
- Heat a heavy bottomed vessel with oil, temper with mustard seeds and curry leaves.
- Add the radish pieces and the sambar powder, sauté for a minute on low flame taking care not to burn the sambar powder.
- Add the tamarind extract to this. Also add the asafoetida powder, salt and jaggery.
- Bring this to a boil and let it keep boiling on medium flame till the vegetable is cooked.
- Now add the mashed dal and mix well. Add ½ to 1 cup water depending upon the required consistency. Check for seasoning and add if required.
- Bring it to a boil and simmer for a couple of minutes. Garnish with coriander leaves.
- Remove from heat.
Serve hot with steamed rice and a vegetable of your choice.
- Don’t reduce the amount of dal, as we don’t add coconut in this sambar.
- Adding jaggery is optional.