Name: 1-2-3 Sambar
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 teacup Red gram (Thuvaraparippu); 1/4 teacup Masoor dal (Red dal); 1 no Drumsticks (cut and split, Muringakkai); 5-6 nos Lady`s finger (cut in 2" length, Vendakka); 2 nos Potatoes (diced into big cubes, large); Elephant yam (diced, Chena); 1 no Brinjal (diced, Vazhuthananga); 5 - Amarakka (cut them in 2 inch length); 3 small Vellarikka; 1 no Onion (big thick slices, large); Small onions (each cut into halves, Cheriya ulli); 1 no Tomato (More vegetables can be added according to ones liking); 1/4 tsp Turmeric powder; Salt (As reqd); Tamarind juice (As reqd, Puli); 1 tbsp Oil; 1 tsp Mustard seeds; 1 - Dry red chillies (Kollamulaku); Curry leaves (A few); 5 tbsp Coriander powder; 4 tbsp Chilly powder; 2 tsp Fenugreek seeds (Uluva); 1 tbsp Rice (Red rice is preferrable)

1-2-3 Sambar

1-2-3 Sambar

Sambar that can be easily made without any hassle

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Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

1/4 teacup Red gram Thuvaraparippu
1/4 teacup Masoor dal Red dal
1 no Drumsticks cut and split, Muringakkai
5-6 nos Lady`s finger cut in 2" length, Vendakka
2 nos Potatoes diced into big cubes, large
Elephant yam diced, Chena
1 no Brinjal diced, Vazhuthananga
5 - Amarakka cut them in 2 inch length
3 small Vellarikka
1 no Onion big thick slices, large
Small onions each cut into halves, Cheriya ulli
1 no Tomato More vegetables can be added according to ones liking
1/4 tsp Turmeric powder
Salt As reqd
Tamarind juice As reqd, Puli
1 tbsp Oil
1 tsp Mustard seeds
1 - Dry red chillies Kollamulaku
Curry leaves A few

For Sambar podi:-

5 tbsp Coriander powder
4 tbsp Chilly powder
2 tsp Fenugreek seeds Uluva
1 tbsp Rice Red rice is preferrable

Instructions

For making Sambar podi:- 1)Roast uluva in a nonstick pan.
When the colour begins to get darker and the smell of uluva comes, remove it from the heat to a cool and dry vessel.
Next wash the rice and roast the wet rice on the pan till it begins to crackle.
Add it to the same vessel as uluva.
Heat coriander powder on LOW FLAME AND CONSTANTLY STIR IT for not more than 2 mins.
Add chilli powder and roast for another 1 min.
Remove from flame.
Add uluva and ari to it and mix well with a spatula.
Grind the mix finely in a mixie.
:- The mixer bowl should be 100% dry.
Store the sambar podi in a dry airtight container.
:- More quantity of sambar podi can be made in the same ratio and it will remain fresh as long as no moisture enters.
For making Sambar:- 1)In a pressure cooker, add all the vegetables, dal, turmeric, salt and water just enough to cover the vegetables.
Cook on high flame till one whistle comes.
Turn off immedietely and do not disturb till the pressure settles.
When the pressure settles, open the cooker and add 2 - 3 tbsp of sambar podi (according to taste) and the tamarind juice and stir.
:- If needed, add asafoetida(Kayam).
Heat it for 2 mins.
Splutter mustard, dry red chillies and curry leaves in oil and garnish the sambar.