About The Recipe:

Village Style Sambar | Brinjal Sambar | Kathrikai Thuvaram Paruppu Maththu Sambar | கிராமத்து கத்தரிக்காய் சாம்பார் - Its very popular at Udangudi place near Thiruchendur. Its watery consistency and maththu is used to smash. It goes well with white rice, idly or dosai. My amma makes this sambar usually once in a month. Its made with the combination of light green brinjal and toor dal. Specialty of this sambar, maththu is used, It helps to blend the all the ingredients, also enhance the taste. Follow the recipe below with the easy step by step images, instructions and video (will post soon).

Recipe : Village Style Sambar | Brinjal Sambar | கிராமத்து கத்தரிக்காய் சாம்பார் Prep Time: 15 minutes Cook time: 20 minutes Recipe Cuisine: South Indian Recipe Category: Sambar, Veg Curry Serves: 4 to 5 persons

Ingredients :

Coconut - 2 tbsp (chopped)

Cumin Seeds - 1 tsp

Water - 2 cups

Tuvaram Paruppu - 1\4 cup

Turmeric Powder - 1\2 tsp

Asafoetida - 1\4 tsp

Sambar Onion - 1\2 cup

Garlic - 7 no

Green Chili - 4 no

Tomato - 1 no

Light Green Brinjal - 2 no ( around 1" size cut)

Tamarind Water - 1 cup

Oil - 2 tsp

Mustard Seeds - 1\4 tsp

Urad Dal - 1\4 tsp

Sambar Onion - 2 tsp (finely chopped

Curry Leaves - 2 stk

Dry Red Chili - 2 no

Method :

Grind the coconut and cumin seeds coarsely with required water and keep aside.

In a pressure cooker pan, heat two cups of water, add the toor dal, turmeric powder, asafoetida, sambar onion, garlic, green chili, tomato and brinjal, one by one. Cover and pressure cook for one whistle over high flame and five minutes over low flame.

When all the steam has released, open the pan.

Using ladle, take out the water and keep aside. Leave the vegetables mixture in the pan.

Add in the ground coconut mixture and required salt. Using maththu or laddle, smash the mixture well. Add in the tamarind water, reserved water and extra half cup of water, mix well.

Separately to temper, heat the oil in a kadhai, temper the mustard seeds and urad dal, after splutter, add the onion, curry leaves and dry red chili, saute until the onion raw smell leaves.

Then heat the sambar pan, when the sides starts boiling, add the tempered ingredients into the sambar mixture, mix well and ready.

Notes:  This sambar consistency is watery only, so adjust the water quantity as per your taste. Traditionally maththu is used to smash the mixture. But if you don't have at home, use normal large laddle to smash. Also Don't grind the mixture. Always open the pressure cooker pan, after the steam released fully.

Step By Step Images:

Grind the coconut and cumin seeds coarsely with required water and keep aside.

To make the village style sambar, In a pressure cooker pan, heat two cups of water, add the toor dal, turmeric powder, asafoetida, sambar onion, garlic, green chili, tomato and brinjal, one by one.

Cover and pressure cook for one whistle over high flame and five minutes over low flame. When all the steam has released, open the pan. Using ladle, take out the water and keep aside. Leave the vegetables mixture in the pan.

Then add the ground coconut mixture and required salt. Using maththu or laddle, smash the mixture well.

Add in the tamarind water, reserved water and extra half cup of water, mix well.

Separately to temper, heat the oil in a kadhai, temper the mustard seeds and urad dal, after splutter, add the onion, curry leaves and dry red chili, saute until the onion raw smell leaves.

Then heat the sambar pan, when the sides starts boiling, add the tempered ingredients into the sambar mixture, mix well and ready.

Serving Suggestion: Goes well with normal rice, idly or dosai. Page: Collection Of Veg Curries. If you like this recipe: You will like this tomato sambar recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais