Blogging Marathon# 67: Week 3/ Day 3
Theme: Go Nuts
Dish: Peanut Sambar For the last day of this week’s blogging marathon, I have a sambar made with peanuts. It is a unique recipe which has no lentils (dal), but the usual spices associated with sambar. I saw the recipe on a Telugu cooking show and tried it for myself.
Like I said, it’s quite unusual to make sambar with some kind of a dal, so I was intrigued on how it would taste. I looked up online to see if there were any similar recipes and most of what I saw had dal along with whole peanuts. In this recipe peanuts are ground to a paste and visually you can’t even tell what it is made of until you taste the dish.
This peanut sambar turned out delicious, the combination of spices gives it the ‘traditional sambar’ taste with a peanutty flavor in the background. I added only onion and tomato, but I think I will probably add more vegetables next time I make this dish. It is great to serve with rice, idli or dosa.
3 ~ 4chiliesDry red (adjust as per spice preference)
For the Sambar:
1OnionLarge , thinly sliced
2TomatoesRipe , chopped
2 ~ 3tbspsTamarindpaste
8 ~ 10Curry leaves
2 ~ 3clovesGarlic, crushed
Make the Peanut sambar paste:
Dry roast peanuts, coriander seeds, cumin seeds, dry red chilies and fenugreek seeds until fragrant, about 3~4 minutes, on low flame. Add the grated coconut and turn off the heat. Let the mixture cool, then grind to a smooth paste adding enough water.
Heat oil in a saucepan, add mustard and cumin seeds. Once the seeds start to splutter, add curry leaves and crushed garlic. Cook for 30 seconds.
Next add the chopped onion and cook till it turns translucent, about 3~4 minutes.
Add the tomatoes and turmeric. Cover and cook till tomatoes are tender and mushy, about 4~5 minutes.
Add the ground peanut paste, tamarind paste and salt. Add enough water to get to desired consistency. Simmer on medium flame for 6~8 minutes for the flavors to mingle. Serve hot with rice.