Sambar, especially radish sambar is most preferred at home. My son likes it the most. For sambar, its good to have one or two stir fries OR with papad & pickle.
1 ½ Cups Tur Dal/Kandipappu
1 Cup Radish (chopped into rings)
½ Cup Onions
3 Medium sized Tomatoes (chopped)
Marble sized Tamarind
5 tsp Dry Coconut (grated)
½ tsp Jaggery/Bellam
5 tsp Sambar Powder
4 Dry Red Chillies
¼ tsp Turmeric powder
3-4 Fenugreek seeds/Menthulu
3-4 Garlic slices
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
1 tsp Bengal gram dal/Pachisenagapappu
1 tsp Urad dal/Minapappu
8-10 Curry leaves/Karvepaku
- First, clean dal with water and transfer it into a pressure cooker. Take cleaned radish rings in a small container and place them in the pressure cooker along with dal.
- Cook up to 2 whistles and put off the flame. Once the pressure has cooled down, remove the radish container and mash dal. Keep them aside.
- Now heat 4-5 tsp of oil in a cooking vessel. Add seasoning items jeera, mustard, Bengal gram dal, urad dal and curry leaves.
- Add fenugreek, garlic and onions. Cook till onions turn transparent. Now add tomatoes and cook for about 5 mins.
- Prepare masala by grinding coconut, tamarind, jaggery, sambar powder & red chillies into a fine powder. Now add this masala, salt, turmeric powder to the seasoning and mix well.
- Add mashed dal, radish and enough water to bring it to sambar consistency.
- Cook till the sambar starts boiling. Lower the flame and cook for another 6-8 mins.
- Garnish with coriander leaves and serve with hot steamed rice and pickle or any stir fry.