Carrot Sambar
A light, tempting, and relishing dish — sambar is rich in proteins and fibre, and easily digestible. One way of preparing idli sambar is with carrots, which adds delicious taste, aroma, and nutrition.
Ingredients
- Tur dal – 1 cup
- Tomato – 3
- Onion – 2
- Curry leaves – 4-5
- Green chilli – 4-5
- Carrot – 1 cup (cut into roundels)
- Ginger garlic paste – 1 tbsp
- Tamarind water – 1 cup
- Oil – 2 tbsp
- Sambar powder – 2 tsp
- Red chilli powder – 1 tsp
- Salt – 1 tsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Dhaniya powder – 1 tsp
- Black mustard seeds – 1/2 tbsp
- Hing – 1/2 tsp
- Coriander leaves – a few leaves
Method
- 1
Soak tamarind in water for 15-20 minutes and extract 1 cup of the juice.
- 2
Wash and cut the tomatoes and carrot. Wash and drain the tur dal.
- 3
Cook the dal, tomatoes and carrot together in a pressure cooker with 2 cups water, 1 tsp salt, and 1/2 tsp turmeric powder for 3 whistles.
- 4
Make a tomato puree from the boiled tomatoes.
- 5
Heat oil in a pan, add hing and black mustard seeds. Once spluttering, add sliced onions, ginger-garlic paste, curry leaves, green chilli, and remaining spices. Add the tomato puree, then the tamarind water. Boil on medium heat until the raw smell of tamarind is gone.
- 6
Mash the cooked dal well. Add the mashed dal and 1 cup hot water to the pan; cook on medium flame to the preferred consistency.
- 7
Garnish with coriander leaves and serve hot with dosas or idlis.
