For the fifth day under Indian States, I picked up to make a feast from Tamil Nadu. I have always been wanting to make an elaborate Thali, however looks like it will be delayed. I ended up making a festival one.
Like most other Indian States, the feast that's prepared for a festival varies from what is made for a wedding. We make a special Ugadi Festival Dishes
, similarly for the festivals prepared in Tamil Nadu, has some special dishes cooked.
Daddy keeps saying that festival days should be spent more with family, than at the kitchen, dishing out so many dishes. End of which one is so full that it becomes too much to consume. Amma never heeds to it and all festivals are celebrated with a huge menu.
So for this year's Aadi Krithigai Festival Menu
, Amma planned a new menu and as part of the meal, we made this No Tomato Sambar. Yes we have been making this No Tomato Sambar for a while now and this came up, when she saw the Sambar podi
from the Prestige Cooker Cookbook. The Sambar podi was also different from her Sambar podi
, so we decided we will give it a try.
All of us liked the version and this has now become our regular Sambar for the last few months.
I have used Radish, Beans and Carrot in this Sambar. All the vegetables can be added to the pressure cooker and cooked in one shot.
Mixed Vegetable Sambar
Toor Dal - 1 cup
Radish, Carrot - 1 each, Beans - 5 -6
Turmeric powder a pinch
Tamarind Extract - Marble size
For the tempering
Oil - 2 tsp
Hing a pinch
Shallots - 4 -5
Fenugreek seeds - 1/4 tsp
Mustard Seeds, Urad dal - 1 tsp
How to make the Sambar
Wash and pressure the toor dal with enough water till done. I normally keep it for 3 whistles.
Once the pressure falls down, remove the lid, add the chopped vegetables, tamarind extract and sambar podi.
Cover and pressure cook for another whistle.
Once the pressure falls, remove the lid, heat a pan with oil for the tempering.
Saute all the ingredients listed under tempering and pour over the sambar and let it boil for 5 mins. Add coriander leaves and remove