Thursday, September 16, 2010

Curd Semi Sambar

I thought of sharing a different recipe in Sambar. Well, lets see if it is any good different.

Curd Semi Sambar (for 2 persons)

Ingredients needed

  • mustard 1 spoon
  • cooking oil couple of spoons (as you like)
  • 5-10 leaves of curry leaves & equal amount of coriander leaves chopped
  • 1 green chilly
  • 2 spoons of chana dal (Kadalai Paruppu)
  • 1 spoon of Turmeric powder
  • 2 spoons of coriander powder
  • 1 spoon of red chilly powder
  • 1 onion cut in small pieces
  • 4-5 medium size tomatos (cut in small pieces)
  • 1 big radish (cut in small pieces) or any other vegetable suitable for sambar
  • 1/2 cup curd (keep it as lesser as possible)
  • salt 1 or 2 spoons to the taste


Start with the dry hot Kadai (open vessel used for sambar) and pour the cooking oil. Let it heat up a bit and put the mustard to wait till it pops. Immediately add the chana dal and cross cut green chilly pieces, and fry it till the dal becomes golden brown (one can fry the dal separately and use it now as well).

Add curry leaves and coriander leaves and mix a bit. Now, you can add onion and fry it for couple of minutes, then tomato and fry it till it weakens; and then add the radish followed immediately by turmeric powder, coriander powder, chilly powder and salt. You got to fry the whole mix till radish absorbs all the masala and gets semi cooked. Now is the time to move to boiling the thing with water.


Just before you pour the water, add the curd and mix for 5 seconds and pour water sharply before the curd turns into milk residues. Pour water till the veggies immerse. Now taste for hotness of chilly and salt. Add chilly powder or salt till it tastes good. One can vary the amount of curd to his style. The more curd you add, the more it becomes "more kulambu" so don't add too much curd.

Now let the Curd-Semi-Sambar boil till radish gets cooked properly.

It's called semi sambar because we don't use toor dal.

Now it is ready to be served with boiled rice hot and tasty.