Carrot Sambar

Carrot sambar is a signature dish in my family. Ofcourse it doesnot need many ingredients too. I am sure no south Indian family skip the cooking of sambar atleast once in a month. Yeah !! We too not exceptional in that case :) Sambar with paruppu rice definitely takes you to heaven !!

Carrots are rich in Beta carotene and rich in alkaline elements. They also aid in digestion by increasing saliva and supplying the necessary minerals. Recent research shows that regular consumption of carrots reduce the risk of gastric ulcers  & reduces cholesterol.It is an excellent source of potassium. Ofcourse it is very good to nourish skin by preventing dry skin and skin blemishes. 

Considering all good benefits lets go for today's south Indian sambar. Carrot Sambar. This is a basic recipe. You can choose any veggies of your choice to prepare sambar. Commonly used veggies are lady's finger, brinjal, beans, drum stick, radish.

Ingredients :

Carrot - 2 Medium
Shallots - 1/2 cup (If not use normal red onion - 1 )
Tomato - 1/4 cup (finely chopped)
Ginger - 2 tbsp (grated)
Green chilli - 1 or 2 (depends on taste)
Turmeric powder - 1/4 tsp
Tamarind - lemon sized
Sambar powder - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Toor dhal - 3/4 cup
Curry leaves - 1 spring
Hing - 1/4 tsp
Oil as needed
Salt to taste


Method :

Soak tamarind in hot water for about 20 mins. Squeeze and extract the juice. Make atleast 1 1/2 cup of Tamarind juice. Keep it aside.

Wash and pressure cook toor dhal together with grated ginger (optional) for 3 whistles. Ginger when cooked with dhal will give nice flavour to sambar.

Wash and peel the skin of carrots. Cut into circles (or any desired shape). Wash & peel the shallots and chop the tomatoes to fine pieces. Slit the green chillis and keep all ingredients ready.

In a pan, add oil followed by adding shallots, green chillis & 1/2 spring of curry leaves. Saute it for a while. Now add tomatoes and cook till it becomes mushy, followed by adding carrots. Now add the tamarind extract (around 1 1/2 cup) and 1 tbsp of sambar powder. Add 1/4 tsp of turmeric powder & hing. Cook it till the raw smell goes off & carrot becomes soft & well cooked. Add 1/4 tsp of salt and 1/4 cup of water. Allow it to boil. The process will usually take 7-10 mins in a medium flame.

Once it started boil and carrots are well cooked, add the dhal to it. Add 1 cup of water if necessary. Adjust the salt to taste.

Finally temper it with mustard seeds, jeera and fenugreek seeds. Use 1/2 tsp of Ghee for tempering. It will enhance the taste. Add fenugreek only at the last and dont let it to boil as it will give bitter taste. Garnish with curry leaves and serve hot with rice.

Enjoy typical south Indian sambar with papads.