Hi guys..
This is a continuation of my last post where we learnt how to cook boiled rice. Today I'll let you how to make sambar by narrating how I made sambar :). Its a Indian recipe where people pour it onto the rice, mix it and have mostly as their lunch.
Ok, firstly, I took lemon sized tamarind in hand and soaked it in water for 5mins. On the other hand, I took sambar powder, salt and turmeric powder. This is a combo. Sambar powder for spice which is nothing but chilli powder + coriander powder mix. The reason for saying is sambar powder as such is available in market, in case if it is not available, You can get the raw red stout chilli and raw dhaniya/coriandar and mix it in a mixie. 5mins up. Now, I churned the tamarind with hand inside the water. Removed the tamarind seeds if any or any threads and mix the combo into tamarind water. This is the masala that is required for sambar.
Now, Ignite the gas stove, put some gingelly oil/sesame oil onto the pan. After the oil is hot, put some mustard seeds in a tea spoon, urad dal in a tea spoon, mustard seeds will burst and get settled, becomes noiseless, that time we can put the desired vegetables to it. If you put drumstick, it becomes drumstick sambar. If you put lady's finger, it becomes lady's finger sambar, if you put snake gourd, it become snake gourd sambar.. Hope you get it what I mean. You have to boil these vegetables in the presence of water on the pan. The quantity of water you add is the quantity of sambar you make. After 5 or 10mins, depending upon the vegetables, just take one vegetable of its kind from the pan in hand to check if it is boiled or not. if it is soft and tangible, cooking sambar is half done.
The very important difference between sambar and vatha kulambu/kaara kulambu is the addition of toor dhal. We have to make toor dhal ready. How do we make it? Just about 100grms of dhal, cumin, a tea spoon, little bit of turmeric powder. Turmeric powder has got some medicinal value. It kills any germs in the foods. That is why we add in the combo as well as now in dhal. We will keep it in the cookware. 3 whistles and thats it. Dhal is ready. This dhal added to rice with ghee tastes yummy. We will keep aside a little and add the remaining to the pan where vegetables are heated up and add the masala as well. Leave it for sometime. The sambhar is ready in a while. Like a chemical formula, if I describe it, it becomes
Tamarind water+masala+vegetables+Dhal = Sambar..., Similarly,
Tamarind water+masala+Vegetables= vathakulambu/kaara kulambu.
Does it sound easy? Like I said before in my previous article, the funda has to be learnt and if your fundamentals are made strong, you can come up on your own without any assistance not only in cooking, be it whatever.
We just have to ensure the ingredients are mixed properly. Now you know after you taste it, if the spice is less, what you will do? Just add sambar powder little more the next time, if it is spicy, may be addition of salt will do or reduce sambar powder the next time.,
You have come to know the funda of making sambar, vathakulambu or kaara kulambu and the dhal alone. Addition of dhal becomes sambar. without the addition of dhal becomes vatha kulambu or kaara kulambu. If in doubt you can always reach me through comments. Hope it was a useful article. Awaiting to see you share your experience with us,. Thanks. See you next time.
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This is a continuation of my last post where we learnt how to cook boiled rice. Today I'll let you how to make sambar by narrating how I made sambar :). Its a Indian recipe where people pour it onto the rice, mix it and have mostly as their lunch.
Ok, firstly, I took lemon sized tamarind in hand and soaked it in water for 5mins. On the other hand, I took sambar powder, salt and turmeric powder. This is a combo. Sambar powder for spice which is nothing but chilli powder + coriander powder mix. The reason for saying is sambar powder as such is available in market, in case if it is not available, You can get the raw red stout chilli and raw dhaniya/coriandar and mix it in a mixie. 5mins up. Now, I churned the tamarind with hand inside the water. Removed the tamarind seeds if any or any threads and mix the combo into tamarind water. This is the masala that is required for sambar.
Now, Ignite the gas stove, put some gingelly oil/sesame oil onto the pan. After the oil is hot, put some mustard seeds in a tea spoon, urad dal in a tea spoon, mustard seeds will burst and get settled, becomes noiseless, that time we can put the desired vegetables to it. If you put drumstick, it becomes drumstick sambar. If you put lady's finger, it becomes lady's finger sambar, if you put snake gourd, it become snake gourd sambar.. Hope you get it what I mean. You have to boil these vegetables in the presence of water on the pan. The quantity of water you add is the quantity of sambar you make. After 5 or 10mins, depending upon the vegetables, just take one vegetable of its kind from the pan in hand to check if it is boiled or not. if it is soft and tangible, cooking sambar is half done.
The very important difference between sambar and vatha kulambu/kaara kulambu is the addition of toor dhal. We have to make toor dhal ready. How do we make it? Just about 100grms of dhal, cumin, a tea spoon, little bit of turmeric powder. Turmeric powder has got some medicinal value. It kills any germs in the foods. That is why we add in the combo as well as now in dhal. We will keep it in the cookware. 3 whistles and thats it. Dhal is ready. This dhal added to rice with ghee tastes yummy. We will keep aside a little and add the remaining to the pan where vegetables are heated up and add the masala as well. Leave it for sometime. The sambhar is ready in a while. Like a chemical formula, if I describe it, it becomes
Tamarind water+masala+vegetables+Dhal = Sambar..., Similarly,
Tamarind water+masala+Vegetables= vathakulambu/kaara kulambu.
Does it sound easy? Like I said before in my previous article, the funda has to be learnt and if your fundamentals are made strong, you can come up on your own without any assistance not only in cooking, be it whatever.
We just have to ensure the ingredients are mixed properly. Now you know after you taste it, if the spice is less, what you will do? Just add sambar powder little more the next time, if it is spicy, may be addition of salt will do or reduce sambar powder the next time.,
You have come to know the funda of making sambar, vathakulambu or kaara kulambu and the dhal alone. Addition of dhal becomes sambar. without the addition of dhal becomes vatha kulambu or kaara kulambu. If in doubt you can always reach me through comments. Hope it was a useful article. Awaiting to see you share your experience with us,. Thanks. See you next time.
