Sambar is one of the most loved lentil based dish in the South Indian cuisine. This versatile recipe of sambhar is mom’s and is one of her well loved recipes.
This sambhar does not use the store bought powder instead the masala is made from scratch. Lentils, spices etc are roasted and then ground along with coconut and tamarind. Drumstick is the main vegetable in this, but you can substitute with other vegetables like brinjal, radish, carrots, beans etc.
Serves well with plain rice, idli, dosas or vadas.
- 1 cup Tur dal
- 2-3 medium drumsticks ( cleaned and cut into 3 inch pieces)
- 2 tsp Chana Dal
- 1 ½ tsp urad dal
- 1 tsp coriander seeds
- 3-4 Black Pepper corn
- ½ tsp Jeera/cumin seeds
- ¼ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- ¼ tsp Turmeric Powder
- ½” piece Cinnamon
- 2 Cloves
- 1 tsp jaggery
- Tamarind Lemon size (soaked in water)
- ¼ cup Coconut scraped
- Curry leaves
- 3-4 Red Chillies
- Asafetida a pinch
- Salt to taste
- Oil for seasoning
- Boil the Tur dal in a pressure cooker along with Drum sticks in enough water. Switch off the gas and keep aside.
- Add 2 Tbsp of oil in a pan, add the chana dal, urad dal, coriander seeds, jeera, black pepper, red chillies, cloves, cinnamon and sauté it until it turns light brown. Let this cool.
- Grind the above mix along with scraped coconut, tamarind, sufficient water to a smooth paste.
- Heat a saucepan and add the boiled tur daal along with drumsticks. Next put the above ground paste in the boiled tur dal.
- Add turmeric powder, salt, jaggery and boil it thoroughly.
- Seasoning: In a small pan put 2 tsp oil and heat it. Add mustard seeds, asafetida, curry leaves and let it splutter.
- Add the seasoning to the boiled sambar, cover with lid. Serves well with plain rice, idli, dosas or vadas.
This coconut curry a Konkani dish is a delightful combination of spicy, sweet and sour. In Konkani cuisine, it is quite common to find a seasoned coconut curry with the combination of bean/legume and or vegetable. The ground coconut paste is called ‘Maasolu’ and depending on the type of seasoning that is done (mustard, garlic, onion), the curry is referred to as that (Ambat/koddel/ghashi).
This is similar to the classic Udid Methi recipe that I have posted earlier. However there are some changes to the masala and also the addition of Kabuli Chana/ Chickpeas. You can substitute any other type of chickpeas in this. The sourness comes from the raw mango and also tamarind.
This serves well with rice, yogurt rice or with Rotis/Chapathis.
Serves: 3-4 people
- 1 raw mango/green mango/kairi
- ½ cup kabuli chana/ garbanzo beans/ any chana should be fine (soak it in enough water for 6-8 hours)
- ¾ cup coconut (shredded) [fresh or frozen]
- 2-3 red chillies ( I use byadgi variety) [roast this in 1 tsp of oil]
- 1 Tbsp urad daal
- 1/8 tsp methi/fenugreek seeds
- 1 Tbsp Tamarind paste
- ½ Tbsp jaggery
- Water (as required to make fine paste)
- 1 tsp mustard seeds
- 4-5 curry leaves
- 1 Tbsp Oil (coconut or regular vegetable)
- Pressure cook the soaked Kabuli chana/garbanzo in enough water. Keep aside to cool.
- Meanwhile roast the red chilies in little oil till they are crispy. Keep aside.
- Roast the urad daal, methi in a drop of oil until it turns light brown.
- Grind the roasted chillies along with coconut, tamarind, urad dal, methi to a smooth paste. Add water as required.
- Wash the raw mango thoroughly and chop into big bite size pieces. (along with skin).
- Boil little water in a sauce pan and add the chopped raw mango (Along with skin).
- When it is half cooked, add the coconut paste/masala, salt, jiggery, and add the boiled kabuli chana.
- Simmer on medium for the next 10-15 minutes until the gravy thickens a bit and then switch off the gas.
- In another small pan, heat 1 tbsp of oil and then add the mustard seeds, curry leaves and let it splutter. Add this seasoning to the boiled curry and mix well. Cover with lid.
- Serve hot as a side dish with rice along with Aloo Raita and some pappads.
I vaguely remember eating this daal curry at a friend’s place years ago. Her mom had made this for lunch, and she had served it very lovingly. This recipe was new to me then and I recall having taken generous serving of this yummy curry.
In Konkani cuisine we have quite a few varieties of daal curries, but they use red chillies for making the coconut masala while this uses green. I had made a mental note of the recipe and now I make it often though substituting cabbage with vegetable I have on hand.
This recipe well suits our hectic evening schedules. Trying to get the kiddos homework done, or driving him around for his activity we have a busy schedule right until the kiddo finishes dinner and hits the bed. I love the fact that this fits the bill of being both healthy and delicious. . This can be prepared in about 20 minutes provided the daal and vegetables are already cooked.
This is a good way to add vegetables for people/ kids who do not like it. The guys in the house are not too fond of cabbage in the form of dry curry and so I look for ways of sneaking in this vegetable. Cabbage chutney is another novel idea as it camouflages its taste and texture.
- 1.5 cups chopped cabbage
- ½ cup Toor Daal/moong daal
- 2 red chillies (broken)
- 5-6 curry leaves
- 1 tsp mustard seeds
- ½ cup shredded coconut (fresh/frozen)
- Salt to taste
- 2-3 green chillies
- 2 pinches turmeric
- 2 tsp Cumin seeds
- Pressure cook the cabbage and toor daal in sufficient amount of water. Keep aside to cool.
- Meanwhile grind the coconut, salt, green chillies, turmeric, cumin seeds (raw) along with water to a fine paste.
- Take heavy bottom pan/kadhai heat oil and then splutter the mustard seeds, add cumin seeds. Next add curry leaves and broken red chilies.
- Mix in the coconut paste and stir until the raw taste of coconut is gone.
- Add the cooked daal and cabbage, salt, stirring occasionally.
- Boil for a while and then cover with lid and simmer.
- Finally garnish with chopped coriander leaves.