Oil free Sambar

I love my visits to the Bombay Airport. The Shiv Sagar outlet there does a mean Sambar with some delectable mini idlis. Their sambar is one of the best I have ever had and I have been attempting to recreate that. My friend and co-blogger Sujatha Arun does a delightful tiffin sambar and the basic idea for this oil-free sambar was born there. I wanted the Shiv Sagar taste but no oil. So after a few attempts I got it just as I wanted it. The sambar masala is home- made and makes all the difference. A big shout of thanks to my buddy Priya Arun for sharing her family recipe!
It also hides  a cupful of  Lauki (bottle gourd) or kaddoo (pumpkin) in it’s delicious depths and the boys down bowlfuls without a fuss. Sneaky mommy at work 😛
IMG_20140805_172533_wm
For the sambar masala
Akkha/Sabut Dhaniya (whole dry coriander) – 100 gms ( ½ cup)
Jeera (Cumin seeds)- 25 gms ( 1 ½ Tbsp)
Daana Methi (fenugreek seeds) – 10 grams (1/2 Tbsp)
Kashmiri red chillies,whole- 25- 30 (can use byadgiwhole chilies and some kashmiri chilli powder in case not available)
Heeng (asafetida)- a heaped tsp
Curry leaves- 25-50
Raw rice- 1 Tbsp
Tuar daal- 1 tsp
Brush a skillet/heavy bottomed pan with 2 drops of oil and roast the sabut dhaniya for about 5 minutes on medium heat.
On the same skillet roast the following one at a time
Jeera- roast and remove
Daana methi- roast and remove
Whole red chillies+ curry leaves- roast and remove.
Rice and tuar daal- roast and  heeng at the end. Remove in a minute as the heeng tends to burn fast.
Cool completely and grind.
Store in an airtight container.

IMG_20140507_082254

For the Sambar
Arhar/Tuar daal (Moong daal works well too) – 1 cup
Lauki (Bottle gourd) or kaddoo (pumpkin),cubed- 1 cup
Onion,cubed- I
Garlic,mined- 1 tsp
Ginger,grated- 1 tsp
Green chillies,chopped fine- 1 or 2
Tomatoes, pureed- 2-3
Sambar masala- a heaped tbsp
Tamarind pulp/tamarind chutney- 1 tbsp
Kashmiri red chili powder- a heaped tsp (or less as per taste)
Curry Leaves 7-8
Salt- 1 tsp (adjust to taste)
Turmeric- ¼ tsp
IMG_20140805_095111_wm
Wash and soak the daal for an hour.
Rinse the daal and pressure cook it with the bottle gourd/pumpkin, onion, garlic,ginger,green chilly, salt, turmeric and enough water till well cooked.

IMG_20140805_095157_wm

After a whitle,lower the flame and cook for ten minutes on low heat.Open and whisk well with a balloon whisk.Keep some pieces of the vegetable out before you whisk in case you like some chunks in the sambar.

IMG_20140805_095242_wm

Adjust the consistency by adding more water, if it is too thick.
Add the curry leaves, tomato puree, Kashmiri red chilly powder, sambar masala and boil for 10-12 minutes on low heat.

IMG_20140805_095459_wm

Add the tamarind pulp/tamarind chutney and boil for another 5 minutes. (if using  tamarind pulp, add a tsp of sugar)

IMG_20140805_095550_wm
Serve hot with idlis ( find the recipe here )or rice.
If desired, the sambar can be tempered with a tsp of mustard seeds and some curry leaves  after crackling them in a tsp of hot oil. But one doesn’t really miss it.
IMG_20140805_095645_wm

IMG_20140805_094521_wm
IMG_20140805_172339_wm

Advertisements

20 thoughts on “Oil free Sambar

  1. Pingback: Idli | CaféGarima

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s