But like most of the bloggers I know,every new recipe is looked upon as a prospective blog post:)
At home,amma makes many different varieties of sambhar.It all depends on which vegetable is in stock at a given time.Sambhar made with ash gourd and pumpkin was/is my all time favorite.I love the tangy and sweet taste of it and when paired with dosa,it makes for a great combination making you forget how many dosas you eat.
It wasn't different this time when we were home.When I saw dosa for breakfast,I tried smelling the sambhar to make out the ingredients used.She kept me guessing till I got a taste of it.I loved the ulli sambhar+vellarikkya combo so much that it has become my new favorite.It tastes awesome with dosa and makes for a great side-dish with rice too!
Vellarikkya/Lemon Cucumber/Dosakkaya - 1 medium sized,chopped into cubes
Ulli/Pearl onions - 1/2 cup,peeled
Toor dal - 1/2 cup
Tomato - 1 medium,chopped
Coriander leaves - 2-3 tbsp,chopped
Eastern Sambhar Powder - 2 1/2 tsp
Salt to taste
For the seasoning
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Hing/asafoetida - 1/4 tsp
Cook together vellarikkya,ulli and toor dal in a pressure cooker for 3-4 whistles(after the first whistle,simmer and cook for 3 more whistles).
Soak the sambhar powder in 1/4 cup warm water,reserve.
Open the cooker and add tomatoes,coriander leaves,sambhar powder and salt to taste and let it boil.
Simmer for 5-7 minutes.
Prepare tadka in a pan using oil,splutter mustard seeds and add hing.Add the seasoning to the sambhar.
Garnish with some more coriander leaves while serving.
- The amount of vegetables to add in the sambhar depends on ones taste and preference.While amma added more of vellarikkya,I added more onions.
- I have used Eastern sambhar powder here,you can use your favorite brand.