I love the sambar flavor. The sambar masala can be added to other items apart from sambar itself. One such dish is the Poricha Kozhambu. And unlike most other south Indian dishes that go only with rice, this tastes good even with chapattis. I make this very often and everybody at home likes it so much that it’s deemed as a must have on the menu when we have guests at home. You can add a variety of vegetables in this dish- Brinjals, Raw Banana, Capsicum, Yam. I’ve used brinjals and capsicum in my preparation.
- Chopped Brinjals and Capsicum – 2 cups
- Black eyed beans (lobia) – ½ cup
- Tamarind: 1 small lemon sized ball
- Grated Coconut – 2 tbsp
- Sambar powder – 2 tsp
- Turmeric powder – a pinch
- Salt – 1 teaspoon
- Oil – 1 teaspoon
- Mustard – ½ teaspoon
- Curry leaves – few
- Asafetida – 1 pinch
- Pressure Cook the black eyed beans with salt and turmeric and keep it aside
- Soak the tamarind in a cup of water and keep it aside
- In a pan, heat some oil and add mustard seeds
- After it crackles, add curry leaves and the pulp of the tamarind. (Again wash the tamarind and add the pulp of it again)
- Add the chopped vegetables, salt, turmeric, sambar masala and bring it to a boil
- After the vegetables are cooked, add the coconut.
- Add the boiled beans and bring it to a boil.
- Serve hot with rice and papad
Preparation time: 30 minutes