Sambar without Dal
Sambar without Dal or Saadham Masaal is one of the most delicious recipes I’ve ever tasted. It’s unique because it cannot be categorized strictly as a sambar or as a North Indian gravy—it has its own special charm. I first learned this dish from my dear Kannamma Perima, and it originally comes from her mother-in-law.
Equipment
- 1 Pressure cooker
- 1 Mixie
Ingredients
- 2 no Potato
- 1 Cup Shallots
- 2 no Tomatoes
- Shallots - few
- 2 no Green chilli
- Lemon size Tamarind
- A pinch Turmeric powder
- Small piece Jaggery
- As req Salt
- few Curry leaves
For tempering
- 1 tbsp Gingelley oil
- 1 tsp Mustard seeds
To grind
- 1 tbsp Coriander seeds
- 2 tsp Channa dhal
- 1 tsp Urad dhal
- 1/4 Coconut
- 3 no Red chilli
Instructions
- In a kadai, add a tsp of oil and saute the ingredients(coriander seeds, channa dhal, urad dhal, red chilli, a portion of shallots, coconut) for grinding. Saute until they turn golden brown in colour.
- Allow it to cool and grind it to a smooth paste with little quanity of water.
- Soak the shallots in water for 2 hours. It helps in peeling the skin easily. Next day peel the skin and chop them if they are big.
- Pressure cook the potatoes, peel off the skin and chop them into big chunks.
- Boil the tamarind in water and extract tamarind juice.
- In a kadai, add gingelly oil and splutter mustard seeds. Once they splutter add curry leaves, green chillies and saute.
- Add the remaining shallots and saute until they become transparent.
- After the shallots become transparent, add the tomatoes, cooked potatoes.
- To this add extracted tamarind juice, turmeric powder, salt and jaggery.
- Then add the ground paste and allow to boil.
- Cook in medium flame for five more minutes.
- Garnish with coriander and serve with rice.