Imagine a bowl of steaming Sambar with fresh, green Kothamalli leaves (coriander) providing an aromatic lift to the classic South Indian dish. This Green Kothamalli Sambar is not only a treat for your taste buds but also a visual delight with its vibrant green hue. Here, we'll guide you through the 7 steps to craft the perfect Green Kothamalli Sambar that will leave your guests asking for seconds.
Step 1: Gather Your Ingredients
The first step towards making a perfect Sambar is to have all your ingredients ready. Here’s what you’ll need:
- 1 cup of Toor Dal (split pigeon peas)
- 1 large bunch of fresh Kothamalli (coriander leaves)
- 2 medium-sized tomatoes, diced
- 1 large onion, chopped
- A mix of vegetables like drumstick, carrot, and radish
- 2-3 green chilies
- 1 ginger knob, grated
- 1 tbsp tamarind paste
- Spices: turmeric, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafoetida (hing)
- Salt to taste
- 2 tbsp oil for tempering
Ensure all your ingredients are fresh, especially the Kothamalli leaves, as they are the star of this dish.
Step 2: Preparing the Sambar
Start by cooking the Toor Dal. Here’s how:
- Rinse the dal until water runs clear.
- Pressure cook with 3 cups of water and turmeric until soft (about 3-4 whistles).
- Once cooked, mash the dal thoroughly.
While the dal is cooking, prepare your vegetables:
- Chop vegetables uniformly to ensure even cooking.
- Boil vegetables separately if they require longer cooking time.
Step 3: Making the Green Kothamalli Paste
The unique flavor of this Sambar comes from the freshly made Kothamalli paste:
- Blanch a bunch of coriander leaves for a couple of minutes.
- After cooling, blend with green chilies, ginger, and a bit of water into a smooth paste.
Step 4: Tempering
Heat oil in a pan and add:
- Cumin seeds
- Mustard seeds
- Fenugreek seeds
- Curry leaves
- A pinch of asafoetida
Sauté until the seeds start to splutter. This tempering adds depth to your Sambar.
Step 5: Combining All Ingredients
Now combine everything:
- Add chopped onions to the tempered spices, cook until translucent.
- Stir in tomatoes, cook until they soften.
- Mix in the tamarind paste, salt, and the prepared vegetables.
- Add the mashed dal and mix well.
- Pour in 2-3 cups of water depending on the desired consistency.
- Bring it to a gentle boil, then add the Kothamalli paste.
🌟 Note: Adding the paste after boiling helps retain its vibrant color.
Step 6: Simmering and Enhancing Flavors
Simmer your Sambar for about 10-15 minutes on low heat:
- This allows all the flavors to meld together.
- Check for seasoning; adjust salt and tamarind if needed.
Step 7: Serving the Green Kothamalli Sambar
Your Green Kothamalli Sambar is ready to be served:
- Garnish with some fresh coriander leaves.
- Serve hot with rice, dosa, or idli.
As we've journeyed through the steps of making this vibrant and aromatic Sambar, we've learned how the careful addition of fresh coriander leaves transforms a traditional dish into something visually appealing and delectably unique. The key points to remember are to use fresh ingredients, especially the Kothamalli, maintain the right balance of spices, and simmer gently to allow flavors to develop. Enjoy this culinary adventure with your family and friends, and perhaps, share the recipe with them, letting the tradition of making Green Kothamalli Sambar live on.
Can I use store-bought Sambar powder for this recipe?
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You can, but making your own spice mix gives you control over the flavor profile and ensures freshness.
What if I don’t have access to fresh Kothamalli?
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If fresh coriander leaves are unavailable, you might use dried coriander powder, though the flavor and color will differ significantly.
How can I make the Sambar more tangy?
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To make your Sambar tangier, increase the amount of tamarind paste or add a squeeze of fresh lemon juice at the end of cooking.
