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Everyday Sambar - South Indian Style

My Schedule got really haphazard that cooking for myself took back seat. I am mostly depending on quick fixes or something less than 20 mins. Driving myself to even put the pressure cooker up and chop vegetables for lunch is getting difficult. So I usually reserve my weekends for elaborate meals and compensate my body's nutritional requirements.

Sambar happens to be every weekend affair for me. I am quite opinionated that a perfect Sambar requires time and effort. That perfect mom made sambar requires everything just right to get the right taste. Star ingredient remains to be seamlessly put together sambar powder. Though my sambar is store bought owing to the convenience factor, I can say that taste doesn't come up. Somewhere those homemade flavors get diminished and the sambar tastes little sour and little tangy.  When I got a chance to review Eastern Masalas , my eyes directly fell on Sambar powder and Brahmin Sambar Powder.

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The name brahmin Sambar was very interesting and without giving much thought I knew what's in on my lunch menu. I must say that I loved the flavorful sambar with strong asafoetida flavor. I got the perfect and tasty sambar which Mr.P was all thumbs up. Just that you need notch or knock off asafoetida from your tadka, else it will be little overboard for anyone to handle.

So let's get started
Everyday Sambar - South Indian Style
Cooked Dal (Toor dal) - 3/4th cup (mash it up)
Vegetables - 1 and 1/2 cup (carrot, beans, sweet potato etc - Steamed/boiled)
Onion- 1 diced
Tomato - 2 quartered
Salt- to taste
Jaggery - 1-2 tbsps (I go with 2 usually as we like slightly sweet sambar)
Tamarind - 1 gooseberry size extracted in 1/4th cup of water
Water - 1 n 1/2 cup
Coriander- 1 bunch
Chilly powder- 1 tsp
Turmeric powder- 1/4th tsp
Eastern Masalas Brahmin Sambar powder- 1 & 1/2 tbsp
Ghee or oil - 2 tbsps (Ghee recommended)

For Seasoning/Tadka
Ghee- 2 tbsps
Cumin Seeds/ Jeera - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Dry red chillies -2-3 broken

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1)Heat ghee or oil in a sauce pan. Now add onions and fry until translucent. Add tomatoes and cook until they soften.
2) Time to add all the vegetables along with masalas and salt. Give it a good stir and ensure that masala coats all vegetables.
3) Cook for 2-3 mins so that masala binds vegetables. Now add dal. Mix it up.
4) Now add tamarind water, jaggery and water.
5) Place lid and let this mixture cook for 6-7 mins. Let it come to rolling boil.
6) Remove the lid and taste to see if salt is just right. You can adjust any masala by mixing with a tbsp of water if you feel that the taste isn't showing up.
7) Once you get the desired consistency, switch off the flame.
8) Add freshly chopped coriander.
9) In a tadka pan, heat ghee and throw all the ingredients listed under seasoning. Just fry for 15 secs or so.
10) Add this mixture to sambar. You will get sizzling sound which means your seasoning is just right. Cover the sambar with lid.
11) This step will ensure that flavors blend well.

Chefs note:
1) Adjust water according to your desired consistency.
2) I added Coriander powder, along with other spice powders. So if you like to, please feel free.

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