Archive for December 5th, 2013

Rasam -> Sambar = Rasambar

Isn’t it a very intriguing title? Have you ever wondered what to do with the left over Rasam (ಸಾರು ), or all the thick dal leftover. Don’t you feel bad wasting or throwing away all the protein since as vegetarians all the protein we get is from the thick dal leftover at the bottom of Rasam.

And don’t tell anyone at home you used this trick. They will not even know.

Rasambhar

This is when I store the Rasam in the Refrigerator, and later within a day or two convert it to Sambar (ಹುಳಿ).  This Sambar (ಹುಳಿ) is than used with Idli, Vada and Chatni. So, delicious.

Anyway, let us see how to convert Rasam to Sambar.

Ingredients:

  1. 2 cups leftover Rasam (ಸಾರು )
  2. 2 cups Vegetables ( carrot, beans, potatoes etc)
  3. 1 large Onion
  4. 2 tsp Sambar Powder
  5. 1 Large Tomato
  6. Salt to taste
  7. 2 sprigs curry leaves
  8. Oil, mustard seeds, Jeera seeds, Asafotedia or Hing and Turmeric

Method:

  1. In a non-stcik pan heat Oil
  2. Add mustard seeds, jeera seeds, Asafotedia or Hing, curry leaves and Turmeric
  3. Next, add onion and fry for 4-5 minutes,
  4. Add tomatoes
  5. Add the Sambar powder
  6. I pre-boil all the vegetables in the microwave. Add these vegetables to the pan
  7. When this comes to a boil, and the vegetables are cooked add the 2 cups leftover Rasam (ಸಾರು )
  8. Add salt to taste and let this boil until for 7-8 minutes.
  9. Your Rasambar is ready to serve with Idli, Vada and Chatni.

Rasam-Sambhar

You can find recipe for Sambar Powder here:

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