Authentic India Stew
According to historical evidences Sambar (Indian Stew).. As per wikepedia origins are from Tamil word and some say it's preparation started when Maratha regime came to Tanjavur and rest is history.
There are different kind of preparations of Sambar or Sambhar in all the different states. In Andhra, karnataka and Maharashtra they put Jagger the sambar, which is quite sweeter compared to the various preparations across Tamilnadu and Kerala.
In traditional brahmin household in down south you still find patti's using freshly grounded sambhar masala powder for everyday preparation and use asafoetida as a substitute for onion.
In southern region people usually put tamarind paste for the sourness in sambhar preparation in but when you move down the western coast tamarind is replaced by kokam for sourness. Also towards eastern side like orrisa they make Toor dal preparation with lot of veggies in which is similar to the way Sambhar is prepared with lot of veggies called "Dalma".
As per my knowledge Sambhar is prepared in toor dal (Arhar Dal). but your all comments are invited.
Sambhar Masala Powder Preparation:
1 and 1/2 cup whole Sukhi mirch
1 cup coriander (Whole)
1/4th Cup Cumin (Normal Jeera)
1 Tbs Channa Dal
1Tbs Toor Dal
1Tbs Rice
1 Tbs Asafoetida (You can put it separately)
1 Tbs Turmeric Powder
1/2 Cup Curry leaf
I also add use dry Khopra and Pepricon powder.
For the veggies: I use drum stick, Brinjal, Shallot, French beans, Carrot (To give the sweetness to Sambar)
There are different kind of preparations of Sambar or Sambhar in all the different states. In Andhra, karnataka and Maharashtra they put Jagger the sambar, which is quite sweeter compared to the various preparations across Tamilnadu and Kerala.
In traditional brahmin household in down south you still find patti's using freshly grounded sambhar masala powder for everyday preparation and use asafoetida as a substitute for onion.
In southern region people usually put tamarind paste for the sourness in sambhar preparation in but when you move down the western coast tamarind is replaced by kokam for sourness. Also towards eastern side like orrisa they make Toor dal preparation with lot of veggies in which is similar to the way Sambhar is prepared with lot of veggies called "Dalma".
As per my knowledge Sambhar is prepared in toor dal (Arhar Dal). but your all comments are invited.
Sambhar Masala Powder Preparation:
1 and 1/2 cup whole Sukhi mirch
1 cup coriander (Whole)
1/4th Cup Cumin (Normal Jeera)
1 Tbs Channa Dal
1Tbs Toor Dal
1Tbs Rice
1 Tbs Asafoetida (You can put it separately)
1 Tbs Turmeric Powder
1/2 Cup Curry leaf
I also add use dry Khopra and Pepricon powder.
For the veggies: I use drum stick, Brinjal, Shallot, French beans, Carrot (To give the sweetness to Sambar)
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