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Kannan |
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I love cooking |
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The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th Century. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the tuvar dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji. |
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Recipes by Kannan |
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| Sambar |
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| Number of people: 1 |
| Preparation: 5 - 15 minutes |
| Cooking: 15 - 30 minutes |
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2 cup Sambhar (Tuvar) Dal |
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1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra) |
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1/4 tsp Fenugreek seeds |
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3 Red chillies |
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3 Green chillies |
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1 tsp Sambhar powder |
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Curry leaves |
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a pinch Hing |
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1 tsp Salt |
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2 tsp Mustard |
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1/4 tsp Tamarind paste |
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4 tbsp Cooking oil |
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| Recipe Preparation |
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Wash and dice all the vegetables. |
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Boil water and cook the dal with turmeric and salt. |
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Separate the cooked dal and water, and keep them aside. |
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In thuvar dal water cook the vegetables.. |
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After the veggies are cooked, add tamarind paste. |
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Now add the cooked thuvar dal and simmer for a few more minutes |
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Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes. |
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Season the sambhar with the above prepared tadka. |
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Sprinkle coriander on top.
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Tips |
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If you have time, you can saute the vegetable in oil before adding in thuvar dal. This gives more taste |
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Sambar |
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By Kannan |
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