Totakura Kadala Sambar

After a busy festival season with wonderful mouth watering dishes, it is now time to get back to routine.  Today I am sharing a very simple recipe prepared i.e.  TOTAKURA KADALA SAMBAR. Sambar is one which we make always twice or thrice a week with vegetables available and preference of kids. It is your choice. This sambar I made today is with totakura kadalu.

As I have alreay told you in my totakura kadala kootu, my vegetable seller brought these fresh amarnath stems.These are tender to bite & flavor and tastes good.This is typical South Indian Sambar.

This stalks are rich in fiber and packed with protein and nutrients. I try to post my recipes with its nutritional values.

OK Let us go to prepare Totakura kadala sambar.

Ingredients

Tur dal                           1 cup
Totakura kadalu             2 handful
Onion                             1 chopped
Green mirchi                  2 chopped
Tamarind pulp               1 1/2 tbsp
Turmeric powder
Salt to taste
Curry leaves
Cilantro

For Sambar powder

Channa dal                        1/4 tbsp
Coriander seeds                1/2 tbsp
Pepper                                4 corns
Cumin seeds                       pinch
Red chillies                         6
Fresh coconut                     3 tbsp ( grated)

For Popu

Mustard seeds
Hing

How I did it

1. Wash tour dal thoroughly for 15 minutes.
2. Pressure cook soaked tour dal till 4 to 5 whistles.
3. Meantime peel the outer layer of thick Amarnath stems like we do for drum sticks. Discard matured fiber if any.
4. Cut totakura kadalu into 1" pieces.
5. Boil them with little water. After 1/2 boiled add tamarind paste and cook till raw smell of tamarind pulp go off.
6. Check whether totakura kadalu cooked.
7. Prepare sambar powder means dry roast ingredients except grated coconut shown above for sambar powder. Let it cool.
8. Grind into powder and then add grated coconut. If needs add little water.
9. Finally take wide bowl add cooked tur dal, boiled kadalu, grounded paste/powder , turmeric powder, chopped onion and green mirchi and required salt and mix well.
10. See the consistency. Add required water to bring it into sambar consistency.
11. Bring to boil for 5 to 7 minutes.
12. By that time add curry leaves and cilantro for flavor.
13. Switch off the flame.
14. Take popu pan add  little oil. let it heat. Add mustard seeds and hing.
15. Pour popu in sambar and cover it.

See the taste and serve with rice along with papad. It goes awesomely  well with dosa and idly also.

My Note

1. Flavour of sambar enhanced with hing popu.
2. Normally I prepare sambar powder fresh whenever I want.