Sambar is
popular south Indian cuisne. Sambar is usually served as a main course with
steamed rice; were as vada sambar and idly sambar are well-known south India
breakfast.
My friend
Anita prepares a wonderful sambar. So whenever I prepare idly, pongal and vada
I follow her recipe; so I thought of sharing this recipe with you all. I hope
you like the recipe too.
“Thank You Anita” 
Method
Cook toordal
and moong dal together in cooker by adding turmeric powder.
In a pan heat
oil add lady’s finger sauté it add sliced radish fry it add shallots fry it
Add drumstick
and chopped tomatoes; add little water; close lid and cook
Once
vegetables are cooked add cooked dal add 1-2 cups of water (sambar should not
be too thick or too thin) add tamarind pulp, jaggery and salt; close the lid
and bring it to boil.
Dilute sambar
powder in water and add to the cooked dal and vegetable mix well and boil.
Meanwhile
crush fresh coconut and keep aside. Once it boils add crushed coconut; boil for
another 2-3 minutes.
Add chopped
coriander leaves; close lid and off the gas.
Heat oil add mustard
once it crackle add curry leaves add to sambar close lid and keep aside for a while.
Serve sambar with steamed rice, idly, dosa, vada and pongal.
Note: Adding a small piece of jaggery to
sambar is an optional. Anita doesn’t add jaggery in her recipe; but I add a
small piece of jaggery because it enhances the taste of sambar.
