Meena's Taste Mantra

Kathirikkai Murangakkai Chembu Sambar | Brinjal Drumstick Colocasia Sambar

An aroma that is so appetizing and simply divine! When Amma makes this Sambar I can get its aroma right from the main entrance gate! We love the freshly ground Sambar Masala and it is just S.O.S basis that Amma will make Sambar with Sambar Podi.

The type of veggetables that you add in Sambar gives it the special taste and the combination of Kathirikkai|Brinjal, Murungakkai|Drumsticks and Chembu|Colocassia is one such heavenly mix!

Ingredients:

2 Kathirikkai | Brinjal | Eggplant, lengthwise cut to 4 pieces

2 Murangakkai | Sheng| Drumstick, cut into 3" length with a slight slit in the center

4 Chembu | Arbi | Colocasia

4 tblsp Toor Dal

Lemon size Imli | Tamarind Extract

1/2 tsp + 1 tsp Haldi | Turmeric Powder

Pea size Compounded Hing | Asafoetida

For Sambhar Masala:

4 Sukhi Lal Mirch | Dried Red Chillies

1 tblsp Dhaniya | Coriander Seeds

1 tsp Channa Dal

1/4 tsp Methi | Fenugreek Seeds

6 Kali Miri | Black Pepper

6 Kadhi Patta | Curry Leaves

1/2 tsp Oil

For tempering:

1 tsp Oil

1 tsp Rai | Mustard Seeds

1 sprig Kadhi Patta | Curry Leaves

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

2 tsp Salt | Adjust as per taste

Method:

Wash and pressure cook toor dal adding 1/2 tsp Haldi powder, for 4 whistles.
While cooking toor dal, place chembu|arbi in a seperate vessel in the pressure cooker. Once the pressure is released, remove the cooked chembu, peel the skin and cut into halves. Keep aside.
For making Sambar masala:

In a frying pan, heat oil.
Add all ingredients listed under Sambar Masala and roast them ensuring they do not get burnt. Keep the flame on low.
When Channa dal changes color to slight brownish, transfer the roasted masala to a plate and keep to cool.
Once cool, grind to make a smooth paste and keep aside.

In a vessel to make the sambar, approximately 1 ltr capacity, add the cut vegetables, cooked chembu, imli extract, compounded hing, 1 tsp haldi powder and salt.
Add water such that the vegetables are submerged.
Once the vegetables are cooked, add cooked toor dal and the ground Sambar Masala. Mix well.
Add water to adjust the consistency of Sambar.
Stir on and off, ensuring the masala does not get stuck to the bottom.
After the Sambar comes to a boil, turn off the gas.
For making Tempering:

In the same frying pan heat oil.
Add rai and curry leaves.
When the rai splutters, pour this tempering on the Kathirikkai Murangakkai Chembu Sambar.

Garnish Sambar with chopped dhania leaves.
Serve Hot with Steamed Rice, Idli, Dosa | Uttappam | Adai, Upama | Venpongal.

We had Kathirikkai Murangakkai Chembu Sambar as a part of SouthIndian Lunch Option 1.

We have used:

1. LG Compounded Hing

2. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.