Her plating ( Or leafing? ) was very simple.
A flavoursome Sambar prepared with drumsticks, baby onions and tomatoes was virtually poured over fluffy and light Idlies on a shimmering banana leaf, with delicious Vadais and coconut chutney served on the side.
The secret ingredient she did not use while preparing the slurp worthy Sambar was -Sambar Powder!
Tur Dal – 1/2 cup
Turmeric Powder – 1/4 tsp
Tamarind – a cherry size ball
Salt – 1 tsp
Sesame oil – 1 tbsp
Mustard seeds – 1 pinch
Fenugreek seeds – 1 pinch
Asafoetida – 1 pinch
Red chillies – 3 ( Broken)
Green chillies – 2 ( Slit )
Curry leaves – a few
Baby onions ( Peeled ) – 1/4 cup
Capsicum / Eggplant ( Chopped ) – 1/4 cup
Potatoes ( Peeled and chopped ) – 1/4 cup
Tomatoes ( Chopped ) – 1/4 cup
1. Pressure cook dal with turmeric powder and 2 cups of water.
2. Soak tamarind in warm water, extract juice and keep it aside.
3. Heat oil in a heavy bottomed kadai, splutter mustard seeds followed by fenugreek seeds.
4. Add broken red chillies, asafoetida, slit green chillies and curry leaves one by one. Increase the number of chillies if you prefer a more spicy Sambar.
5. Stir the seasoning and add baby onions.
6. When the onions turn glassy add capsicum / eggplant (Locally known as Vari kattirikai) and potatoes and saute till they are cooked.
7. Add tomatoes and stir for a couple of minutes.
8. Stir in the tamarind juice, salt and the cooked and mashed dal. Add a cup of water if the Sambar is too thick.
9. Cook the Killiya Milagai Sambar for another five minutes till the flavours blend together.
Garnish with chopped coriander leaves and enjoy the Killiya Milagai Sambar with Idlies and Dosas. This Sambar without Sambar Powder can also be relished with steaming hot rice.