Murukakai Sambar- A Part of a South Indian

Sambar is easy to make and very nutritious. This dish originated in the kitchen of Thanjavur Maratha ruler Shahuji. Shahuji,was trying to make a dish called Amti, and he experimented with toor dal instead of moong dal and added tamarind extract. The court named the dish sambhar after the guest of the day, Sambhaji Maharaj, second emperor of the Maratha Empire. Sambaru Padartha in Kannada, the language of Karnataka means 'Mix of spices & condiments'. Whether it originated in Tamil Nadu or Maharashtra or Karnataka, all we know today is that Sambar is extremely popular world over. Sambar is a spicy lentil stew and nothing can beat the taste of a perfectly prepared sambar. It’s made with either some selected vegetables or assortment of vegetables and protein rich specially for kids






RECIPE (Serves 4)


· Brinjal – 2 cups (chopped lengthwise)

· Drumstick-1

· Shallots(small onions) – 6 to 8 nos

· Tomatoes – 1 no

· Carrot – 1 no(optional)

· Tamarind – small lemon size

· Sambar powder – 3 tbsp(

· Toor dal – ½ cup

· Turmeric – a pinch

· Hing – A generous pinch

· Salt – as required,

· Coriander leaves – few

· Water – 2 cups


DRY ITEMS TO ROAST AND GRIND:


· Dhaniya - 1 tblsp

· Channa dal |Kadala paruppu - 1 tbls

· Jeera - 1 tsp

· Fenugreek seeds | vendayam - 1 tsp

· Red chili - 2 nos

· Toor dal - 1 tsp

· Black pepper - 5 nos

· Rice - ¼ tsp


(You can even prepare in larger quantity by adjusting the quantity of dry items and store it for later use)


TO SEASON:


· Oil – 1 tbsp

· Mustard – ½ tsp

· Urad dal – ½ tsp

· Onions(shallots) – 2tbsp(finely chopped)

· Hing – generous pinch

· Curry leaves – few


Wash the toor dal and Pressure cook it with a pinch of turmeric powder and enough water for 4-5 whistles. Mash it well with a ladle and set aside. Roast the dry items and keep it to cool. In a kadai heat oil add onion, and tomato saute till golden brown and the raw smell goes Add vegetables and saute. Keep in low flame and while it cooks, grind the roasted items to powder consistency. This is the sambar powder.


Add the sauted items to toor dhal, add 1 cup water (adjust to desired consistency).Then add 2 tbsp of sambar powder and mix well (You can adjust the quantity of sambar powder based on your need)


Heat oil, add the items under ‘to temper’ and transfer it to the sambar. Add chopped coriander leaves and switch it off.


Serve hot with rice and any poriyal of your choice.


Try this recipe and we welcome your feedback :)


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