Hi, How are you?Howz life treating you.Hope everything is going on smooth sailing.Okay,What does Authentic Recipe mean to you?Does it mean anything that is cooked by following the age old method to the dot or the taste that you grew up with?Anyhoo,for me authenticity of a recipe is just being able to relate to the taste i grew up with.
When i was in school,mummy used to make Sambhar especially for idlis(with Moong Dal) and the fussy eater me will suddenly start to behave in a sweet manner and finish up what was given on my plate.Those were the days my mom gave me so many incentives if i finished my food.The incentives were simple like extra play time or having a new ball to play with or playing with my baby blue teddy, simple as that.I was too naive then, to be fooled by simple things.Now itz only that i am being fooled by simpler things.My brother who is self trained to bug me, says all sorts of nonsense and i still believe his stories.
So what was i telling,authentic food.Yes.This particular sambhar recipe is according to me the AUTHENTIC Idli Sambhar recipe.It really complements plain coconut chutney.Also,u can pair this with Pongal,even Uzhunnu vadas or with paniyarams.I slightly adapted by not adding Fenugreek while grinding the masala but used it for tadka.The choice of vegetables depends on the availability.Carrots,Radish,Potatoes and Drumsticks will be a lovely combo.
Source:My Mummy Serves :4 Cooking time :45 min
- Moong Dal - 3/4 th of a cup
- Veggies -5 pieces of drumstick,Potato one diced,Carrots 2 sliced.(This is what i used,it totally depends on your choice and availability)
- Tamarind pulp got from soaking a gooseberry size (Nellikaya size) ball of tamarind in water(1/2 cup).
- Shallots(Kunjulli) - 12
- Tomato -1 big
- Green chilly - 2
- Salt -As required
- Curry Leaves - generous bunch
- Asafoteida - A pinch
- Garlic - 4 or 5 cloves
- Coriander Seeds-1.5 Tbsp
- Channa Dal/Kadala Paripu -1.5 Tbsp
- Red Chilly -2
- Optional Fenugreek-1/4 Tsp(I used it for Tadka and not while grinding.)
- Oil - 1 Tbsp
- Mustard Seeds - 1 Tsp
- Jeera -1/2 Tsp
- Urad Dal -1/2 Tsp
- Fenugreek - A generous pinch
- Dry roast moon dal till you get a nice aroma.To a slighly golden brown color.
- Cook the dry roasted Moong Dal in a pressure cooker along with asafoteida,green chillies,Garlic and turmeric powder. Mash it with the back of a laddle.Reserve
- Dry roast the ingredients in low flame till a nice aroma emanates.Grind this to a fine powder.The ground mixture.
- In a kadai add half tbsp oil and add the kunjulli vegetables , Tomato, along with the vegetables that you are going to add to make sambhar.
- Saute nicely and cook with enough water.
- When the vegetables are cooked add them to the dal and give a good mix.
- Add the tamarind pulp,Ground masala to the dal in the mashed dal and if you feel that the sambhar need to be a bit watery add the required quantity of water after keeping it on the stove.
- Check for salt and doneness .
- Do the tadka with the items mentioned and pour in the sambhar.
- Donot allow the sambhar to be on the stove for too long or in high flame for a long time as it may result in adikku pidikkal.
- Pair with Idlis,Dosas,Paniyarams and the like.
- It goes well with pesarattu even.
- The cooking time of the dal greatly depends on the quality of the dal.
- I added the cooked vegetables and the tadka to the pressure cooker that i used to cook the dal.
- Add water and heat the sambhar if you are using it for the next meal/day coz the sambhar may get thick.
- refrigerate the leftovers if any coz moong dal has the tendency to get spoiled fast.
Am also sending this to Made with Love Mondays and tosowmya and Priya's event.
Am also sending this to Dish it out
Am also sending this to Dish it out