Tuesday, April 29, 2008

Mysore Sambar

This is another recipe I tried from 'Dakshin'. It does not look ezzackly like the picture in the book.. but it sure packs in a punch!
I had never really considered trying out any 'different' versions of sambar, to me sambar is the one you make with MTR Sambar masala and for some time now, I make my own Sambar powder at home. Leafing thru 'Dakshin' , the sheer variety boggled my mind, I didn't even know SO many sambars existed! (Ah, blogging! so much to learn! )

What was different about this sambar (to me) was that it did not taste like the 'typical' sambar ! So those who try this recipe, be prepared for something different, but yes, an explosion of flavor!
This is one thing however, you do not want to combine with idli or dosa, that, is for sure! Tastes great with rice and some ghee drizzled on it (the ghee is again a personal preference)

The recipes in Dakshin, to me, are slightly lengthy in procedure and I like to take a few shortcuts, wherever possible! For example, the recipe calls for boiling the daal in a saucepan till cooked, me, I prefer using my pressure cooker to save time and fuel. Cooking the vegetables in the microwave is faster as well!


3/4 cup Toor Daal
3 cups Water
1 cup Beans chopped
1 Potato peeled and chopped
2 tbsp Green Peas
1/2 tsp Turmeric powder
Salt to taste

PASTE
1 tbsp Coriander seeds
1/2 fresh coconut grated
1 tsp. Brown Mustard seeds
1 tbsp uncooked long grain Rice
6 red Chillies
a little water

TEMPERING
2 tsp oil
1 tsp Mustard seeds & Cumin seeds EACH
1 Red Chilli halved
Few curry leaves

Wash the daal in 2-3 changes of water and cook.

Place all the ingredients under PASTE in a blender and grind to a smooth paste. I ground them in my spice grinder and then added water to make a paste. Set aside

Chop the beans and potato in 1 inch pieces. Place in a saucepan, with the peas , add water to just cover the vegetables and cook till tender. Add the daal, turmeric and salt and the ground paste . Simmer gently until well blended
Heat 2 tsp oil , add the mustard seeds, add the cumin seeds, halved red chilli, Curry leaves. When the mustard seeds sputter add this to the sambar. Stir thoroughly. Serve hot with rice.

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23 comments:

  1. i needed this recipe.. thanks for sharing

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  2. Thats one delicious plate of food. This recipe very different and love to make this sometime. Looks absolutely yummy .

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  3. forget the sambar. what are those other yummy things on the plate?

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  4. You know I am yet to try making a sambar. Can you share with me your sambar masala recipe? Please :)

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  5. Sounds good.....I love ghee with sambar too...

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  6. I love Dakshin - everything from there seems to come out perfect! :)

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  7. Hi Manasi,

    I love Dakshin -- and I like your shortcuts too! Your mysore sambhar dinner looks delicious, especially those bhajis you have alongside... yum! :)

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  8. Love her book too, looks like a yummy thali!:)

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  9. The sambar rice platter looks amazingly comforting!

    And great pictures - Reminded me of the Shabana/Naseer story in Dus Kahaaniyan..:D u seen d movie???

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  10. Oooo spicy!! Great recipe and awesome pic :o)

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  11. Will have to try this one. Looks great! :)

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  12. I like that thali there, Mansi. I'm going to try your sambhar with my Idlis next week...it sounds interesting with the rice in there....

    trupti
    The Spice who loved me

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  13. We prepare pretty much the same way , except adding rice into the paste. The sambar is called "araithu vitta sambar in tamil" Looks delicious the whole platter

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  14. Hmmm! I made this once... and the mysore rasam as well :-) And I agree... while people may talk about stove cooked tasting best... I pressure cook everything!

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  15. Hi Anjali, Hope u like it!

    Hi Shriya, Thank U! Yes it is different!

    Hi Bee, hehehe! I made some bhajiyas and a friend gave me some home made papad! Love these litle sides with sambar rice!

    Thank U Divya!

    Hi Cynthis!! I use Indiras recipe for sambar masala, I find it simple and yumm! pl chk this link : http://acookatheart.blogspot.com/2007/07/mbp-preserves.html

    Thank U Jayashree!

    Hi Arundhati, Yes, that book is a treasure!

    Hi Linda, Thank U so much and bhajiyas, well I have a weakness for those and they go well with a meal like this!!

    Hi Asha,thank u! Gr8 to see u back! How was ur holiday?

    Hi Anon., Thank U! Oh I have not seen the movie, looks like I should!

    Thank U Anuzi!

    Thank U Kalai!

    Oh Trupti! It's so nice to see u back! Hugs!!

    Thank U Cham!

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  16. looks awesome....:)

    have tagged u.... check my blog...:) i hope u do ur MEME... would love to know more about u :)Thank... hope to see ur MEME soon :d

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  17. I absolutely love bittergourd. And stuffed is one of my favourite ways to have it. I am just imagine how happy you made M. I usually stuff mine with baby shrimp :)

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  18. hi manasi,

    I have of lot of friends who are
    native of mysore, right from my school days I looooooved the kind of sambar,gojju, chatni pudi and stuff the mysore style...but as i moved on in life totally forgot abt the mysore food(though am in touch with friends)reading ur recipe made me nostalgic, am a manglorean married to a bengali, and we both are foodies to the core! thanks again,i'll prepare the sambar soon.

    love
    suparna

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  19. hi
    i recently came accross your blog and like your blog. i have also started a foodblog recently.keep up your good work and i wish u a very success.

    cheers
    swethaskitchen.com

    Reply

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  20. Easy sambar recipe without instant sambar powder...thanx for sharing

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