Sambar Curry – Zaleha Kadir Olpin ‘MasterChef’
Sambar is a South Indian-style lentil curry. It is sour, has lots of vegetables, and a perfect accompaniment to dosas.
This is my late ammi’s (mother’s) recipe which also takes me back to my days in Bangsar at Devi’s Corner!
- 1 cup of mung dhal, pick the stones, washed and drained.
- 1tsp of turmeric.
- 2 garlic cloves.
- 1 green chilli.
- 1 tbsp vegetable oil.
- Put all the above in a saucepan and bring to boil, around 15 minutes. Skim off the white scum.
- Add in 3 tbsp of tamarind juice, 1 tsp salt, 100ml of coconut milk and 500ml water. Bring to boil again.
- In a frying pan, heat 1 tbsp vegetable oil over medium heat, once hot add in ¼ tsp mustard seeds, ¼ tsp cumin seeds and let it sizzle.
- Add in 1 stalk of curry leaves, ¼ cup of chopped onions and 2 dried chillies.
- Fry until fragrant and onions are slightly browned.
- Add in a pinch of cayenne pepper and pour the entire thing into the dhal. Stir and taste for seasoning.
- Sprinkle coriander before serving.
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