Kadhambam in Tamil means mixture. Today, I made a new variety of sambar using mixture of vegetables. I had noted down the recipe of this sambar long time back, not sure from where.
The sambar was very aromatic, spicy, tangy and absolutely yummy:)
Tuvar dal ( pigeon peas) – 3/4th cup
Turmeric powder – 1/2 tsp
Tamarind – lemon sized
Shallots ( sambar onions)- 10-12
Carrot – 1 medium sized
Radish – 1 medium sized
Capsicum – 1 medium sized
Jaggery – 2 tsps
Salt to taste
For the masala
Oil – 1/2 tsp
Coriander seeds( dhania) – 4 tsps
Chana dal ( bengal gram/ kadala paruppu₹ – 2 tsps
Methi ( fenugreek/ vendhayam)- 1/4th tsp
Cinnamon – 1/2 inch
Cloves – 2
Khaskas( poppy seeds/ kasakasa)- 2 tsps
Red chillies – 7-8
Coconut – 1/4 cup
Tomato – 1
Oil – 1 tbsp
Mustard – 1 tsp
Methi – 1/2 tsp
Hing – 1/4th tsp
Curry leaves – few
Soak tamarind in a cup of water for half an hour. Squeeze well and take the extract.
Wash and soak tuvar dal for 30 mins. Drain, add fresh water and 1/4th tsp of turmeric powder. Pressure cook the dal for 3-4 whistles. Mash the cooked dal and keep it aside.
Peel, wash and chop onions. Wash, peel and chop carrot and radish. Wash and chop the capsicum.
Roast all the ingredients mentioned for masala except coconut and tomato in little oil till you get a good aroma. Cool and grind along with coconut and tomato to a smooth paste.
Add the chopped vegetables, turmeric powder , 1 cup of water, salt to taste and jaggery to the tamarind extract and let it boil till the vegetables are cooked.
Add the mashed dal and ground paste to the tamarind mixture. Add 2 cups of water and mix well. Check for the seasonings.
Let the sambar simmer for few mins.
Heat 1 tbsp of oil in a pan. Add mustard. When it starts spluttering, add methi, hing and curry leaves. Sauté for few seconds and add the tempering to the sambar.
Serve the sambar hot with steamed rice/ idli/ dosa:)
2 thoughts on “Masala Kadhamba Sambar”
Comments are closed.