• Preeti Shridhar

Kozhambu aka Sambaar


I was just going through my blog and realised that I haven't posted sambaar recipe yet. Being married to a Tam Bram, I have enjoyed a wide variety of sambaar or Kozhambu as it is known amongst Tamil Brahmins. Presenting here, my version of Sambaar, using my special Sambaar podi. Do try it and give a feedback. I have used snake gourd and drumsticks, but you can use any combination of vegetables. I always keep a small bottle of homemade Tamarind paste in my fridge.

Ingredients Tur dal 1/2 cup Snake gourd 1 small Drumstick 1 Tamarind paste 3 tbsp Sambaar masala 2 tbsp Coconut paste 2 tbsp Salt to taste. Water 4-5 cups Onion 1 medium sliced Oil 1 tbsp Mustard seeds 1 tsp Fenugreek seeds 6 - 8 Asaefotida a large pinch Tempering Ghee 1 tbsp Mustard seeds 1/2 tsp Whole red chilli 1 Curry leaves 1 sprig

Method

  1. Wash and soak Tur dal for 20 minutes.

  2. Pressure cook it with salt and 2 cups of water for 3-4 whistle.

  3. In a heavy bottom pan heat oil.

  4. Add mustard seeds and Asaefotida.

  5. Once mustard seeds crackle, add Fenugreek seeds.

  6. Now add the onion.

  7. Saute on low to medium, till onion softens and turns pink.

  8. Simultaneously boil the vegetables in minimum water with 1/4 tsp salt.

  9. Once the vegetables are almost cooked, add them to the onions.

  10. Now add Sambaar Masala, Tamarind paste and a cup of water.

  11. Bring it to a boil and let it simmer for 5 - 7 minutes, so that vegetables absorb all the flavors.

  12. Check the pressure cooker, tip in the dal into this boiling mixture.

  13. Mix well, add coconut paste.

  14. Add water, as needed to reach the desired consistency.

  15. Let it boil for a couple of minutes.

  16. Taste and adjust seasoning.

  17. For Tempering :

  18. Heat ghee in a small pan.

  19. Add mustard seeds, once they crackle add curry leaves followed by whole red chili.

  20. Pour this Tempering over ready Sambaar.

  21. Serve it hot with rice.


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