Name: Masala Sambar recipe by Sudha Sridhar at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Shallots (Small sambar onions) - 12 -15; Cauliflower - 3-4 florets; Boiled potato - 1 ( diced); Raw banana - 1 (diced); Tamarind pulp - 1/2 - 3/4 cup (as per your taste for sourness); Fennel seeds (saunf) - 1tbsp; Cinnamon stick - 1/2 inch; Poppy seeds (Khus) - 1/2 tsp; Black cardamom - 1; Coriander seeds (Dhania) - 1 tbsp; Split chickpea (Chana dal) - 1 tbsp; Dry red chillies - 4-6; Fresh coconut - 2-3 tbsp; Roasted split chickpea (Chutney dal); Onion - 1/2 diced ( for the sauce ); Mustard seeds - 1 tsp; Curry leaves - a few; Asaefotida - 1/2 tsp; Turmeric powder - 1 tsp; Oil - 3-4 tbsp; Salt to taste

ABOUT Masala Sambar RECIPE

This is a fusion dish with spices from both North and South India. An original recipe of my grandmother's a Sunday favourite in our house.

Ingredients Serving: 4

Shallots (Small sambar onions) - 12 -15
Cauliflower - 3-4 florets
Boiled potato - 1 ( diced)
Raw banana - 1 (diced)
Tamarind pulp - 1/2 - 3/4 cup (as per your taste for sourness)
Fennel seeds (saunf) - 1tbsp
Cinnamon stick - 1/2 inch
Poppy seeds (Khus) - 1/2 tsp
Black cardamom - 1
Coriander seeds (Dhania) - 1 tbsp
Split chickpea (Chana dal) - 1 tbsp
Dry red chillies - 4-6
Fresh coconut - 2-3 tbsp
Roasted split chickpea (Chutney dal)
Onion - 1/2 diced ( for the sauce )
Mustard seeds - 1 tsp
Curry leaves - a few
Asaefotida - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 3-4 tbsp
Salt to taste

Instructions

Dry roast fennel, cinnamon, poppy seeds and black cardamom till they are lightly toasted.
Take 1 tbsp of oil in a wok and fry coriander seeds, split chickpea and dry red chillies till golden.
Parboil the cauliflower florets and raw banana in a microwave on high for about 7 mins.
Take a heavy bottomed pan and add 2-3 tbsp of oil. Once the oil is hot add the mustard seeds and wait for them to splutter. Add the curry leaves and shallots and saute till golden brown.
Add the tamarind pulp, asafoetida and turmeric powder and a little water and let this mixture boil for about 5 -7 mins.
In the meanwhile grind all the roasted and fried spices with raw onion, coconut and chutney dal to a smooth paste.
Add the parboiled veggies and the ground spice paste and adjust with water for consistency. Add salt and bring to a boil.
Serve hot with plain boiled rice.

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