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Cook a Delicious Tamil Sorakka
Sambar
Recipe
Indian sambar Recipe - Time 15-20 minutes - Serves 4
Indian Sorakka
Sambar
recipe
opusquash/sorakai sambar is essentially a broth made with toovar dal, and is very popular in the cooking of southern regions of India. The toovar dal are cooked until they are crumbling. A mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chilies, lentils, and other spices) and tamarind are added to the dal.
Opu-squash/sorakai. Opusquash is called sorakai in Tamil and opusquash in America. There are not too many varieties of sorakai/opusquash both in India and America. Choose tender small girth and green in color. These are the best for the sambar. Choose the smallest in diameter. You have to chop it in any shape.
INGREDIENTS (Serves 4)
Ingredient |
Measurement
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| Thoor Daal | 1 cup |
| opusquash/sorakai |
1 small |
| water | 2 cups |
| Green chilies |
4 medium size |
| Red chilies |
2 medium size |
| Turmeric |
1/2 tbsp |
| Tomatoes |
1 medium size |
| Chili powder |
1/2 tbsp |
| Tamarind paste |
1/2 tsp |
| Sambar powder |
1/2 tsp |
| Asofetida |
1/4 tsp |
| Garlic |
2 pods |
| Ulath daal |
1/2 tsp |
| Mustard seed |
1/2 tsp |
| Oil |
1 tbsp |
| Cilantro |
1/4 bunch |
| Salt |
to taste |
STEP BY STEP METHOD
Steps |
Method |
| 1 |
In pressure cooker add the daal, turmeric, asafetida, water and garlic and close it with the weight on |
2 |
Once the high steam comes turn to low heat and let it cook for 10 mts |
3 |
Then add the opusquash/sorakai (cleaned and chopped into smaller bits, tomatoes, green chilies, chilies powder, and salt and some extra water for the vegetables to cook
| 4 |
Once the mustard seeds begin to pop remove the pan pour the seasoned ingredients into the cooker which is boiling |
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| 5 |
Add the tamarind paste and Sambar powder and boil for just exactly a second. Remove and garnish it with the chopped cilantro. Serve with white rice, pongal, idli or dosa |
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Vegetables and spices such as turmeric and chilli powder are also added. The dal and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambar. Typical vegetables include okra, drumstick, carrot, radish, pumpkin, tomatoes, and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar will contain one or several seasonal vegetables as the main vegetables in the soup.
The cooked sambar is typically finished with an oil-fried spice mixture containing items such mustard seeds, urad dal, dried red chillies, curry leaves, fenugreek seeds, coriander seeds, and asafoetida. Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar; their aroma and flavor provide sambar with a distinct and pleasant herbal essence.
Enjoy other Indian Recipes.
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