கத்திரிக்காய் சாம்பார்/ Eggplant Sambar / Brinjal Sambar

Sambar is one of the staple food in every South Indian home. This can be  prepared using toor dal / lentils combined with any veggies of our choice. Sambar pairs nicely with idli / dosa or with plain white rice. Usually Idli sambar is prepared in a prressure cooker to make the dal and veggies mushy , I will share the recipe soon.  I love making sambar as it is so easy to prepare and also healthy. This is the method suggested by my gradma. She never uses any special sambar powder in her recipes and each of her sambar has the unique flavour of the veggies she added. I really adore her cooking and its always a hit at my home. So try this sambar  and give your views. Click on this link to have a look at Vendakkai Sambar / Ladies Finger Sambar.

You can prepare different types of sambar with different vegetables . Vendakkai / Ladies finger Sambar, Kathirikai / Brinjal Sambar, Murungakkai / Drumstick Sambar , Mullangi / Radish Sambar  are so common. You can also use other veggies like bottle gourd , ridge gourd , turnip , carrot, cabbage or even bitter gourd to make  sambar. Either you can use one of the above veggies or you can use your favourite combo of veggies to prepare sambar.You can also prepare sambar without any vegetables and we call it as Vengaya sambar (i.e) sambar made using onions , the recipe will be soon online. 

Now lets see how to make this delicious Kathirikkai / Brinjal Sambar…. 

 

Ingredients

Kathirikkai / Brinjal / Eggplant – 150 gms / 4-5

Onion – 1 ,  chopped

Tomato – 2, chopped

Green chillies – 2, slitted

Corriander leaves – few chopped

Oil – 2 tsp

Salt to taste

Ingredients For Pressure Cooking the Dal

Toor dal / Thuvaram paruppu – 100 gms

Turmeric powder / Manjal thool – 1/2 tsp

Cumin seeds / Jeera – 1/4 tsp

Garlic – 1 clove , crushed

Asafoetida – a pinch

Oil – few drops

For Tempering

Mustard seeds / Kadugu – 1/2 tsp

Urad dal / Ulunthamparuppu – 1/4 tsp

Cumin seeds / Jeera – 1/4 tsp

Dry red chillies – 3-4

Asafoetida – a generous pinch

Curry leaves – a spring

Preparation

Grab the needed ingredients.

Wash the dal well. Add all the ingredients given under pressure cooking the dal in a cooker. Add enough water and pressure cook for 3-4 whistles. Open the cooker when the pressure releases all by itself.

Pour the cooked dal in a heavy bottomed pan with enough water and let it boil.

When it starts boiling add the onion , tomato , green chillies and the chopped brinjal and allow to boil.

Add enough salt and let the vegetable gets cooked ( will take some 10-12 mins app). When its done turn the heat off and transfer the sambar to another vessel.

Now heat the same kadai with 2 tsp oil and add the mustard seeds, urad dal , cumin seeds and dry red chillies and wait till spluttering.

Then add the curry leaves, asafoetida and the chopped onion. Fry till the onion turns golden brown.

Now pour in the sambar to the tadka. Add the tamarind extract and let the sambar boil for 2 mins.

Throw in the chopped corriander leaves  and switch off the flame.

Serve the sambar with plain white rice. Enjoy it with your favourite side.

Notes:

• If you like your sambar on a spicier side then add some chilli powder.
• Adjust the tanginess according to your taste.

Usually I Love to have my sambar with spicy potato fry. Here I have listed some other perfect sides for sambar rice. Please click on the link to see the preparation.

• Poriyal / Stir fry Varieties
• Fry / Varuval Varieties

 

Technorati Tags: Kathirikkai Sambar,Brinjal Sambar,Eggplant Sambar,How to make South Indian Sambar,How to prepare Kathirikkai / Brinjal Sambar,Sambr,Dal,Lentils,Kathirikkai/ Brinjal