Nov 26, 2009

Kadamba Sambar

Kadamba sambar is something which my patti used to make during any special occasion in our house like somebody's birthday, or wedding day or some family get together. I have never seen my MIL make this sambar. She used to combine two or three vegetables and make sambar, but not with more than 6 or 7 vegetables. I made this kadamba sambar for our wedding day couple of days back. Here goes the recipe..

Ingredients:-
  1. Potato - 1( chop it into cubes)
  2. Drumstick - 6 (acc to taste)
  3. Tomato - 1 ( chop it into cubes)
  4. Eggplant - 1( chop it into cubes)
  5. Pumpkin - a small piece (5 cubes)
  6. Chow chow - a small piece (5 cubes)
  7. Onion - 1( chop it into cubes)
  8. Okra - 2 (chop it accordingly)
  9. Tamarind - a small lemon sized (soak it)
  10. toor dhall - 1 1/2cups
  11. Turmeric powder - 1/2 tsp
  12. Sambar powder - 1 1/2 tsp (acc to taste)
  13. Salt to taste
To Grind:-
  1. Coriander seeds - 1 1/4 tsp
  2. Channa dhall - 3/4 tsp
  3. Urad dhall - 1/2 tsp
  4. REd chillies - 3 or 4 (acc to taste)
  5. Fenugreek seeds - 1/4 tsp
  6. Coconut - 3 tsp
  7. Asafoetida powder - a pinch
For seasoning:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Red chillies - 1
  5. Asafoetida powder - a pinch
  6. Curry leaves - for garnishing
First pressure cook toor dhall with required amount of turmeric powder and keep it aside. Take a pan, fry the ingredients given to grind, to golden brown and grind it into a fine paste. Keep it aside. Squeeze juice from tamarind for about one and half cups and keep it aside. In a flat bottomed pan, pre heat oil, splutter mustard seeds, fenugreek seeds, red chillies and asafoetida powder and fry it till golden brown. Now add the above given vegetables one by one and saute for a minute. Now add the squeezed tamarind juice to the vegetables, required amount of salt, turmeric powder and sambar powder to it and cook it for atleast 7 to 10 minutes ( or till the vegetables are 3/4th cooked). Now add the grounded coconut paste to the vegetables and let everything cook together for another 3 minutes. Now add the cooked toor dhall to it and boil it for another 5 minutes. Garnish it with curry leaves. Serve it hot with rice.




This recipe goes to CMT - Dhal/Kadi/Sambar/Rasam, hosting by Priya , an event by Jagruti.
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