Sambar is a South Indian Lentil and Vegetable Potage of sorts. It is the quintessential every day accompaniment to idlis, vadas, dosas or rice. Pigeon oeas (Tur Dhal) makes the base of this curry along side a medley of vegetables and tamarind pulp. A special Sambar Masala spice mixture gives the dish its distinct aroma. This version ( Varutharacha Sambar) that incorporates grated fresh coconut ( along with the spices) that has been dry roasted till golden and then ground to a paste.
Ingredients:
- ½ cup tur dal ( pigeon peas)
- ½ tsp turmeric powder
- 1 large potato – peeled, cut into 6 large chunky pieces
- 1 small carrot, peeled and cut into 1½ ” thick slices
- 2 small eggplants, cut into four – vertically
- ¾ small plantain (raw) - skin scraped ( not peeled) and cut lengthwise and then into elongated semi circles
- 1 drumstick ( the vegetable folks
), scraped (not peeled)
- ½ cup of cubed elephant yam
- ½ cup of cubed winter melon (ash gourd)
- 6-7 shallots, peeled left whole
- 4-5 ladies fingers (okra), cut into 1½ ” pieces
- 1 large tomato, chopped
- 3 – 5 small green chillies, slit through the middle and seeds removed
- a small handful of fresh curry leaves
- 1 lime sized ball of tamarind pulp soaked in hot water for 20 minutes
- 3 Tbsp coconut oil or oil of choice
- salt to taste
- fresh coriander leaves for garnish
