How to make sambar

                                                   sambar is very popular dish of southern regions of india. there is an intresting story about sambar, it has belived that sambar is originated in  the kitichen of thanjavur marathas ruler shahuji.during the 18th century from the South Indian state of Tamil Nadu. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the pigeon peas, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.

Ingredients

1. Cucumber 

2. Drumstick 

3. Brinjal  

4. Ladies finger 

5. Tomato 

6. Colocesia (chembu)

7.  Snake gourd  

8. Shallot  

9. Green Chilly 

10.  Pigeon Pea 

11. Chilly powder  

12. Asafoetida   

13. Coriander powder 

14. Tamarind pulp 

15. Turmeric powder  

16. Salt    As required

17. Coconut oil  

18. Curry leaves  

19. Mustard seeds  

How to make sambar

1) Cut all the vegetables from 1-8.

2) Make a loose paste of coriander powder, chilly powder and turmeric powder.

3) Cook the Pigeon pea in a pressure cooker along with slit green chilly.

4) When cooked add the vegetables except lady’s finger and tomato and cook.

5) When half done, add the lady’s finger and tomato and cook.

6) Add the tamarind pulp and salt and mix well.

7) Now add the loose paste and asafoetida.

8) Allow this to boil nicely.

9) Splutter mustard seeds in coconut oil, add curry leaves and dry red chilly.

Pour this to the boiling sambar.