Vendaikai/Okra Sambar

Ingredients :



Ingredients to roast and grind it to a smooth paste:
Corainder seeds-1tsp
Red chillies - 4 -( 2 for grinding and 2 for seasoning)
Fenugreek seeds -1/4 tsp
Channa dal - 1/2 tsp
Coconut
curry leaves

For Seasoning :
Mustard Seeds
Fenugreek seeds
curry leaves
Green Chillies - 3 - (This is optional.If there is no sambar powder,u can add green chillies)
Channa Dal - 1/2 tsp
Red Chilli - 2
Oil - 3 tsp
Curry leaves
Asafoetida

Things to keep ready :

1) Cut the okra and keep it ready
2)Soak the tamarind in water and extract the juice.
3)pressure cook the thoordaal..
4)Heat oil in the pan,Add red chillies, coriander seeds, (Kadalai paruppu)channa dhal,fenugeek seeds,curry leaves,.
Fry it till it becomes golden color. Cool the items and grind it with shredded coconut into a paste.No need to fry the coconut..

How to cook:

--Heat oil in the pan, add the mustard seeds,when it splutters,add channa dal,curry leaves,red chiili,fenugreek seeds fry it well,

--Add the cut okra, fry for sometime..

--Add the tamarind water and salt..let it boil,now add the sambar powder and bring it boil for 5mins--Now add the ground paste(Step 4)let it boil for 2mins and finally add the mashed thoordal with some water..

Tips :

--Sambar can be made without the sambar powder.If there is no sambar powder,fry 3 green chillies when seasoning.
--Sambar has to be in thick consistency..It should not be like Rasam which is very thin..

Mixed Vegetable Sambar

Ingredients :

Ingredients to roast and grind it to a smooth paste:
Corainder seeds-1tsp
Red chillies - 4 -( 2 for grinding and 2 for seasoning)
Fenugreek seeds -1/4 tsp
Channa dal - 1/2 tsp
Coconut
curry leaves

For Seasoning :
Mustard Seeds
Fenugreek seeds
curry leaves
red chilli powder
Channa Dal - 1/2 tsp
Red Chilli - 2
Oil - 3 tsp
Curry leaves
Asafoetida

Vegetables Needed:
Potato - 1
Carrot - 1
Capsicum-1
Peas-1/2 cup
Tomato-1
Onion-1

Things to keep ready :
1) chop all the vegetables and keep it ready
2)Soak the tamarind in water and extract the juice.
3)pressure cook the thoordaal..
4)Heat oil in the pan,Add red chillies, coriander seeds, (Kadalai paruppu)channa dhal,fenugeek seeds,curry leaves,.
Fry it till it becomes golden color. Cool the items and grind it with shredded coconut into a paste.No need to fry the coconut..

How to cook:
--Heat oil in the pan, add the mustard seeds,when it splutters,add channa dal,curry leaves,red chiili,fenugreek seeds fry it well,
--add onion fry till turns golden brown then add tomato fry for sometime..
-- add the cut vegetables and fry for few mins..it will be like roasted
--Add the tamarind water and salt..let it boil,now add the red chilli powder and bring it boil for 5mins--Now add the ground paste(Step 4)let it boil for 2mins and finally add the mashed thoordal with some water..bring it to boil.

Tips :
--Sambar has to be in thick consistency..It should not be like Rasam which is very thin..
--Heat 2 tsp oil in a pan,Add curry leaves and hing..fry it and add it to sambar which gives more taste..--Serve hot with plain rice and a tsp of ghee ..
--DONOT add cumin seeds to sambar..it will spoil the sambar taste..

Brinjal Sambar

Ingredients :
Brinjal - 5
Corainder seeds
Mustard Seeds
Red chillies - 4 - 2 for grinding and 2 for seasoning
Coconut
Fenugreek seeds
curry leaves
channa dal
thoor dal - Pressure cook it
Oil - 3 tsp
Curry leaves
Asafoetida
Tamarind extract

For Seasoning :
Mustard Seeds
Fenugreek seeds
curry leaves
Green Chillies - 3 - (This is optional.If there is no sambar powder,u can add green chillies)
Channa Dal - 1/2 tsp
Red Chilli - 2
Oil - 3 tsp
Curry leaves
Asafoetida
Things to keep ready :
1) Cut the brinjal into two halves and keep it aside..
2)Soak the tamarind in water and extract the juice.
3)pressure cook the thoordaal..
4)Heat oil in the pan,Add red chillies, coriander seeds, (Kadalai paruppu)channa dhal,fenugeek seeds,curry leaves,. Fry it till it becomes golden color. Cool the items and grind it with shredded coconut into a paste.No need to fry the coconut..
How to cook:
--Heat oil in the pan, add the mustard seeds,when it splutters,add channa dal,curry leaves,red chiili,fenugreek seeds fry it well,
--Add the cut brinjals,fry for sometime..
--Add the tamarind water and salt..let it boil,now add the sambar powder and bring it boil for 5mins
--Now add the ground paste(Step 4)let it boil for 2mins and finally add the mashed thoordal with some water..
Tips :
--Sambar has to be in thick consistency..It should not be like Rasam which is very thin..
--Heat 2 tsp oil in a pan,Add curry leaves and hing..fry it and add it to sambar which gives more taste..
--Serve hot with plain rice and a tsp of ghee ..
--DONOT add cumin seeds to sambar..it will spoil the sambar taste..

Capsicum Sambar/Bell Pepper Sambar

Ingredients :
Ingredients to roast and grind it to a smooth paste:
Corainder seeds-1tsp
Red chillies - 4 -( 2 for grinding and 2 for seasoning)
Fenugreek seeds -1/4 tsp
Channa dal - 1/2 tsp
Coconut
curry leaves

For Seasoning :
Mustard Seeds
Fenugreek seeds

curry leaves
Green Chillies - 3 - (This is optional.If there is no sambar powder,u can add green chillies)
Channa Dal - 1/2 tsp
Red Chilli - 2
Oil - 3 tsp
Curry leaves
Asafoetida

Things to keep ready :
1) Cut the capsicum into big slices and keep it ready
2)Soak the tamarind in water and extract the juice.
3)pressure cook the thoordaal..
4)Heat oil in the pan,Add red chillies, coriander seeds, (Kadalai paruppu)channa dhal,fenugeek seeds,curry leaves,.
Fry it till it becomes golden color. Cool the items and grind it with shredded coconut into a paste.No need to fry the coconut..

How to cook:
--Heat oil in the pan, add the mustard seeds,when it splutters,add channa dal,curry leaves,red chiili,fenugreek seeds fry it well,
--Add the cut capsicum,add tomato fry for sometime..
--Add the tamarind water and salt..let it boil,now add the sambar powder and bring it boil for 5mins--Now add the ground paste(Step 4)let it boil for 2mins and finally add the mashed thoordal with some water..
Tips :
--Sambar can be made without the sambar powder.If there is no sambar powder,fry 3 green chillies when seasoning.
--Sambar has to be in thick consistency..It should not be like Rasam which is very thin..
--Heat 2 tsp oil in a pan,Add curry leaves and hing..fry it and add it to sambar which gives more taste..--Serve hot with plain rice and a tsp of ghee ..--DONOT add cumin seeds to sambar..it will spoil the sambar taste..
Glossary :

English:Capsicum/ Bell Peppers
Tamil: KudaMilagai
Telugu: Bunga mirapa(or)Bangalore mirapa kaaya
Hindi: Simla Mirch
Kannada: Donne Menasu
Malayalam: Unda Mulakku(or) Kappal Mulakku