KCB 3.6: South Indian Hot-and-Sour Soup (Sambar)
South Indian Hot-and-Sour Soup (Sambar)
This South Indian soup is traditionally chili-hot. Reduce the chili content for a milder version. Sambar features three main ingredients: toor dal, tamarind pulp, and a special spice powder called sambar masala. All three ingredients are available at any Indian grocer. Sambar's delightful hot-and-sour flavour can be made more substantial with the addition of practically any vegetable of your choice. Serve it with plain fluffy rice, with any South Indian selection such as South Indian Yogurt Rice or South Indian Vegetable Combination, or as an entree to a special dinner.
• DAL SOAKING TIME: 3 hours
• PREPARATION TIME: 15 minutes
• COOKING TIME: 1 hour
• YIELD: Enough for 5 persons
• PREPARATION TIME: 15 minutes
• COOKING TIME: 1 hour
• YIELD: Enough for 5 persons
• 1 cup (250 ml) split toor dal
• 6 cups (1.5 litres) water
• 1/2 teaspoon (2 ml) turmeric
• 3 teaspoons (15 ml) butter
• 1 tablespoon (20 ml) tamarind concentrate
• 1/2 cup (125 ml) shredded fresh or dried coconut
• 1/2 teaspoon (2 ml) cayenne pepper
• 2 tablespoons (40 ml) brown sugar
• 1/2 cup (125 ml) water for coconut puree
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) black mustard seeds
• 2 teaspoons (10 ml) hot green chilies, seeded and minced
• 1/4 teaspoon (1 ml) fenugreek seeds
• 10 dried curry leaves
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 teaspoons (10 ml) sambar masala
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley or coriander leaves
• 6 cups (1.5 litres) water
• 1/2 teaspoon (2 ml) turmeric
• 3 teaspoons (15 ml) butter
• 1 tablespoon (20 ml) tamarind concentrate
• 1/2 cup (125 ml) shredded fresh or dried coconut
• 1/2 teaspoon (2 ml) cayenne pepper
• 2 tablespoons (40 ml) brown sugar
• 1/2 cup (125 ml) water for coconut puree
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) black mustard seeds
• 2 teaspoons (10 ml) hot green chilies, seeded and minced
• 1/4 teaspoon (1 ml) fenugreek seeds
• 10 dried curry leaves
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 teaspoons (10 ml) sambar masala
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley or coriander leaves
1. Wash and drain the toor dal. Soak the dal in 4 cups (1 litre) of hot water for 3 hours. Drain.
2. Boil the dal, water, turmeric, and butter over high heat in a 4-litre/quart saucepan. Reduce to a simmer. Simmer for 1 hour or until the dal becomes soft. Whisk the soup until smooth.
3. Mix the tamarind pulp with a few tablespoons of warm water to form a paste.
4. Blend the fresh or dried coconut, cayenne, sugar, and 1/2 cup (125 ml) water in a blender or food processor until smooth. Pour this mixture into the simmering dal. Stir the tamarind puree into the dal.
5. Heat the ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot ghee until they crackle. Add the green chilies and fenugreek seeds. When the fenugreek seeds turn a darker shade, add the curry leaves, asafoetida, and sambar masala. Saute momentarily; then add to the simmering dal. Remove from the heat, season with salt, garnish with the chopped parsley or coriander, and serve hot.
|
Link to this page: https://prabhupadabooks.com/gvd/3/kcb-3-6
|