We make different varieties of sambar in our home. Traditionally, we don’t add garlic or cumin seeds in sambar. This sambar is different, and I have seen this version while growing up in my native town Madurai. When we moved to our new home in 1986, it was the only independent home in that area and in the entire street, there were no houses. Slowly houses started coming. During those times, they put borewells for houses before they started the construction. Though the sound of the borewell was super annoying, my favorite part was, seeing the borewell workers cooking the sambar. They source vegetables from the nearby petti vegetable shop and cook on an open stove. Sambar with lots of veggies and a plain will be made. Sometimes banana leaves from our garden will be taken by them to have their food. Appa and I used to watch this and enjoy the aroma of the sambar. I vividly remember the stove, the aluminum vessel on which they cook the sambar, the bubbles from sambar… the entire scene comes to my mind while writing this post. We both sneak through the window or sometimes just casually go around that plot and talk to the people there, to enjoy the aroma of the sambar. I have posted the Traditional Brahmin sending style Kadamba sambar recipe in Jeyashris kitchen. Also check out, udupi sambar, Instant tiffin sambar, Murungakeerai sambar, Hotel style sambar and Moong dal sambar
Soak a medium lemon sized tamarind in hot water for 10 minutes. Take 1 cup tamarind extract.
Add ½ cup of toor dal in a bowl and wash it well. Now add 1.5 cups of water, ½ tsp turmeric powder, 1 tsp cumin seeds, 2 slit green chilis, 8 small onions, 3 garlic cloves and ½ chopped tomato.
Pressure cook for 4-5 whistles.
Add 1 tbsp oil and mustard seeds, curry leaves, and 2 pinches of asafoetida in a pan. When the mustard splutters add 25-30 small onions Saute till translucent.
Now add 1.5 cups of mixed vegetables. I used drumsticks, radish, potato, avarakkai and carrot. Mix everything well.
At this stage add 1/2 tsp turmeric powder, sambar powder, and salt Mix everything well.
Add 1 cup of water and add the cooked dal to this now. Top with ½ cup more water and mix well.
Cover and cook till the vegetables are soft Stir in between.
At this stage, once the veggies are cooked add 1 cup of tamarind extract Boil for 5 minutes.
Add a few curry leaves. Switch off the flame.
Village style Kaikari sambar is ready.
Notes: You can use brinjal, beans, pumpkin, and sweet potato too. Usually, the veggies will be a side dish for this sambar and sometimes served with a simple appalam. You can add ¼ cup of moong dal and ¼ cup of toor dal Village style sambar | kaikari sambar pairs well with Ven pongal, Idli and dosai
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