Curry Leaf Sambar     

DescriptionThis is very, very spicy! You can cut back on the chiles, if you want, of course. I just made this and it is full of flavor.
Curry TypeLentil/Dal
SourceDakshin -- An Earthly Delight Cookbook by Chandra Padmanabhan
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
5-6 dried red chiles
1 tsp black peppercorns
1 tsp asafoetida powder
2 tsp black gram dal (washed urad dal), picked over and rinsed
1 1/2 tsp uncooked rice
approx. 30 curry leaves
a lemon-sized piece of tamarind pulp
a little water
2 cups water
salt to taste

For Tempering
2 Tbs. sesame oil
1 tsp brown mustard seeds
1/4 tsp fenugreek seeds
1 red chile, halved
InstructionsPaste: Place the red chiles, black peppercorns, asafoetida powder, black gram dal, and rice in a heavy frying pan or skillet. Heat through gently until the spices become fragrant, about 2-3 minutes. Place in an electric blender or food processor. Add curry leaves, tamarind pulp, and very little
water. Blend to a fine paste.

Dissolve the paste in 2 cups water. Add salt to taste and set aside.

Tempering: Heat 2 Tbs sesame oil in a heavy saucepan. Add the mustard seeds, fenugreek seeds, and halved red chile. When the mustard seeds splutter, add the dissolved paste, and simmer until the sambar thickens.
Serve hot with rice and roasted poppadoms.
NotesThis thick, spicy sambar should be eaten with more rice than is usual with other sambars. Mix 1/4 tsp ghee or oil with the rice to help to bring out the flavor.

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Death by Curry