Monday, March 10, 2014

Mangalore Style Sambhar Recipe

Some of my friends love my mom's sambhar and have been after me for the recipe. Since we both had nothing to do this hot afternoon in Ullal, I got mom to dictate the recipe. I mailed it to my friends, and then thought why not share it with the rest of the world. So here it is... with practice and fine tuning one day you might be able to make it close to how good it tastes when my mom makes it.


5-6 red chillies (for colour)
1 tablespoon coriander seeds
1 teaspoon jeera
1 table spoon chana dal
3/4th tablespoon urad dal
1/4th teaspoon fenugreek
Roast separately on hot tawa and make powder. This is your [sambhar powder]. 

Take one teaspoon coconut oil. Add one stalk of curry leaves, one medium size onion cut into slivers, grated coconut little more than onion. Roast for a little over a minute. Add [sambhar powder] to this. Then wet grind with 1/4th cup water. This is your {sambhar masala}.

The Sambhar

Boil 1 cup tur dal, one medium onion, and one inch of ginger in 2 cups of water till it is a consistent paste. 
Add 2 drumsticks, 1 brinjal, 1 medium piece of white pumpkin, 1 tomato. Mix.
Add the sambhar powder. Add tamarind paste (as big as a lemon) and same quantity of jaggery and 1/4th teaspoon turmeric.
Add {sambhar masala}. Add 2 cups of water. You can add more if you want to make it. Bring to boil.
Add salt to taste, coriander leaves to garnish. 

For tempering/tadka

Take 2 tablespoons coconut oil. Add one teaspoon mustard seeds, when they crackle add 1-2 red chillies. Add 1/3rd teaspoon hing and some curry leaves.

Mix tadka with sambhar and it is ready to serve!