Recipe : Kadhamba Sambar (our version)
Shared by : Deepa Vinod
Dated : 19/11/2014
This post by Swami mama created a twirl in our tongues that we, not only for the competition, but on my Hubby’s demand, made this today!
When we saw what veggies we had at home, we were far from what was needed. Ending up going for a grocery shopping near by with our little prince.
Ingredients:
Veggies Portion (Cut into Cubes):
Avaraikka
Carrot
Yellow Pumpkin
Potato
Drumstick
Carrot
Yellow Pumpkin
Potato
Drumstick
Boiling Portion
Thuvaram Parupu
Sambar Masala (Home made)
Kadala Parupu
Dhaniya
Red Molaga (add extra since we add yellow pumpkin and potato)
Vendhayam (little)
Cinnamon (Small Piece)
Perungayam
Koppara Thengai (cut into small cubes)
Dhaniya
Red Molaga (add extra since we add yellow pumpkin and potato)
Vendhayam (little)
Cinnamon (Small Piece)
Perungayam
Koppara Thengai (cut into small cubes)
Tamarind Water
Method
1. In a pressure cooker, pressure cook Thuvaram parupu well (i kept it for 5 whistles). The aroma of the boiling parupu reminds of the childhood food, paruppu nei sadham, ippo nenaicha kooda vaila echil oorum… Mmmm!!!
1. In a pressure cooker, pressure cook Thuvaram parupu well (i kept it for 5 whistles). The aroma of the boiling parupu reminds of the childhood food, paruppu nei sadham, ippo nenaicha kooda vaila echil oorum… Mmmm!!!
2. In the mean while, cut the veggies into small cubes and keep separately. Had asked my hubby to take care of the baby when i was doing all this…
3. In warm water soak a lemon size tamarin and keep aside.
4. in a dry pan, add all the masala items except Koppara thengai and once it turns golden brown keep aside in a plate and now dry roast the kopparai thenga for 1min and keep aside. The fragrance of this reminded of Hotel Annapoorna in Coimbatore. Their sambar is always unique and special. This was close in terms of smell though!!!
5. In a dry pan, add little coconut oil and saute the cut vegetables and once its rawness is gone, add tamarind water and let it boil till the tamarin smell is gone. Sometimes, i close the lid so that the veggie cook well…
6. Now add the sambar masala and mix well in the tamarind water with veggies. Make sure there are no small lumps of the masala. The boiling sambar smell is filled in every nook and corner of the house…
7. Once this comes to a boil, take the thuvaramparupu from pressure cooker and mash it with a matthu. (Rob tempt ache na i keep a small portion for having Parupu Nei Sadham… he he )
8. Once its also blends well, add this to the boiling sambar and let it boil for a few minutes.
9. Add salt to flavour and boil for 1 minute for the salt to blend
Switch off the stove and in a elupa karandi add coconut oil and once it is heated, splutter mustard seeds and add curry leaves. (Reminds of the song… Pasikonda neram, thalikkum oosai, Sringara Sangeetham… very true!!!)
10. Garnish the sambar and yummy kadamba sambar is ready to eat.
3. In warm water soak a lemon size tamarin and keep aside.
4. in a dry pan, add all the masala items except Koppara thengai and once it turns golden brown keep aside in a plate and now dry roast the kopparai thenga for 1min and keep aside. The fragrance of this reminded of Hotel Annapoorna in Coimbatore. Their sambar is always unique and special. This was close in terms of smell though!!!
5. In a dry pan, add little coconut oil and saute the cut vegetables and once its rawness is gone, add tamarind water and let it boil till the tamarin smell is gone. Sometimes, i close the lid so that the veggie cook well…
6. Now add the sambar masala and mix well in the tamarind water with veggies. Make sure there are no small lumps of the masala. The boiling sambar smell is filled in every nook and corner of the house…
7. Once this comes to a boil, take the thuvaramparupu from pressure cooker and mash it with a matthu. (Rob tempt ache na i keep a small portion for having Parupu Nei Sadham… he he )
8. Once its also blends well, add this to the boiling sambar and let it boil for a few minutes.
9. Add salt to flavour and boil for 1 minute for the salt to blend
Switch off the stove and in a elupa karandi add coconut oil and once it is heated, splutter mustard seeds and add curry leaves. (Reminds of the song… Pasikonda neram, thalikkum oosai, Sringara Sangeetham… very true!!!)
10. Garnish the sambar and yummy kadamba sambar is ready to eat.
Thanks once again for rekindling our taste buds and this was long due… now we made it today… (infact my first long cooking after coming to Singapore and handling my kid all by myself)
End of it… The Sambar came out well that my hubby brought out his first companion of life, his camera to take some ascetic shots of the yummy sambar… He is Happy, and so Am I.
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