Coconut Sambar

Kobbari Sambar

Ingredients:

Whole Coconut 1 medium
Toor Dal 1/2 cup
Tamarind 1 inch sized ball
Onion 1
Tomato 1
Green Chiles 2
Red Chile Powder 1 tsp
Coriander Seeds 2 tbsps
Turmeric Powder a pinch
Cilantro few leaves
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Chop up the fresh coconut and grind it along with coriander seeds, red chile powder and a cup of water.
Squeeze the ground coconut mixture to extract all the milk.
Grind squeezed coconut with another cup of water and squeeze again to obtain more coconut milk.
Repeat until the extract is thick and white in color.

Peel and slice the onion.
Wash and finely chop tomato.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of water and extract the juice out of it.
Pressure cook toor dal in a cup of water for 2-3 whistles.

Heat oil in a vessel, add all talimpu ingredients in order.
When seeds start spluttering, add green chiles, onion and stir fry.
Once onion turns translucent, add tomato, tamarind extract, turmeric powder and salt.
When tomato turns soft, add coconut milk and cooked toor dal.
Remove from heat once it comes to a slight bubble.
Garnish with fresh cilantro and serve with rice.

Notes: Use fresh coconut milk to make this sambar.

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Spicy Sambar

Ammamma Anapakaya Sambar

Ingredients:

Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste

Masala:

Whole Dried Red Chiles 6-8
Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick

Talimpu:

Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method of preparation:

Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc…

Notes: You can also grind few tbsps of grated coconut along with tomato and add to sambar.

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