Recipe : Village Style Sambar | Brinjal Sambar | கிராமத்து கத்தரிக்காய் சாம்பார்Prep 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 |
2 comments:
This "village style" sambar is super tasty AND quick, hassle-free recipe - just like your "village style jaggery aval" recipe.
The very good thing about your site is that, unlike many other sites, you have sambar recipes that DON'T rely on sambar powder. So, since there are no external dependencies, readers are more likely to get results closer to yours. Otherwise we'll have to bet on the manufacturer, or grind some sambar powder following each blog owner's formula (for slow cooks like me that is too much time & hassle for an everyday dish).
This recipe doesn't have any tricky "roast & grind" (I am likely to mess up the roasting part) trap either. Still the result is superb.
Thanks again!
Hi Sophia thank you very much for your feedback. You are correct, even my objective is to make cooking simple. You are welcome to add additional comments, suggestion, and any queries.
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