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Are you looking for a delicious and healthy South Indian dish to add to your culinary repertoire? Look no further than the delightful Kathirikai/brinjal, Murungakai/drumstick and Carrot Sambar. Packed with the goodness of vegetables and lentils, this sambar offers a burst of flavors that will tantalize your taste buds. Let's dive into the step-by-step recipe and uncover the secrets behind its scrumptious taste.
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 small tomato, chopped
- A handful of small onions
- A few garlic cloves
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon siragam (fenugreek seeds)
- A pinch of asafoetida (hing)
- 1 teaspoon chilli powder
- 2 teaspoons sambar powder
- A handful of curry leaves
- 1 brinjal (eggplant), cubed
- 1 medium-sized carrot, chopped
- 1 small Murungakai (drumstick), diced
- 1 tablespoon grated coconut (optional)
- Salt to taste
- Coriander leaves for garnish
Instructions:
1. Begin by washing and cutting the vegetables. Set them aside.
2. In a pressure cooker, combine the Toor dal, tomato, small onions, garlic, turmeric powder, siragam, and a dash of oil. Add water, close the lid, and cook for 5-6 whistles.
3. Once cooked, open the cooker and check if the dal is well-cooked and mashed. If needed, use a masher to further mash the dal.
4. In a pan, heat oil and add siragam, onions, and curry leaves. Sauté until the onions turn translucent. Now add the chopped vegetables and fry them well.
5. While traditionally, vegetables are added directly to the dal and cooked, this recipe takes an extra step to enhance the flavor. By frying the vegetables separately, you'll experience a more intense taste.
6. Cook the vegetables for about 5 minutes, covered.
7. Open the lid and add a pinch of hing, chilli powder, and sambar powder. The combination of the sautéed vegetables and these spices will infuse the dish with a delightful aroma.
8. Add a little water, chopped coriander leaves, and close the lid. Let it cook for a while. Avoid adding salt at this stage, as it could prevent the brinjal from cooking and darken the color of the sambar.
9. After 5 minutes, open the lid and check if the vegetables are partially cooked (about 30-40%).
10. Now, add the salt and the cooked dal to the vegetable mixture. Mix well, close the lid, and cook for an additional 5 minutes.
11. Add tamarind juice and grated coconut (if using) to the sambar. Close the lid and cook for another 5 minutes.
12. Open the lid and check if the vegetables are tender and well-cooked.
13. For the final touch, heat oil in a pan, add mustard seeds, urad dal, channa dal, hing, curry leaves, and vadagam. Fry until they release their aroma, then add this mixture to the sambar.
14. Garnish with fresh coriander leaves.
15. Serve this delectable Kathirika Murungakai Carrot Sambar with idli, dosa, or rice and enjoy a burst of flavors and textures in every bite.
With its unique method of frying the vegetables and an array of aromatic spices, this sambar will become a favorite in your household. It's not just a dish; it's a culinary adventure that offers the true essence of South Indian cuisine. Happy cooking!
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