Sambalsalamat Recipes

SAMBAR

Steps:

• To a pressure cooker, add the rinsed dal with 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups (24 oz) of water. Cook for 5 whistles on medium-high flame, then lower the heat to medium-low and let it cook for another 5 to 6 minutes. Once the pressure releases naturally, open the cooker and mash the cooked dal lightly with a potato masher. Set aside. If using an Instant Pot, pressure cook for 9 minutes on high pressure with natural pressure release.
• Meanwhile soak 1 tablespoon tamarind piece in 1/3 cup of hot water for 15 to 20 minutes. Then strain the liquid using a strainer. You will get 3 to 4 tablespoons of tamarind water/juice. Set it aside.
• In a pan, heat 2 teaspoons oil on medium heat. Once the oil is hot, add the chopped eggplant and cook for around 2 minutes.
• Add carrots and frozen drumsticks and 1/2 teaspoon salt and cook for 2 more minutes. Add the chopped tomato and cook for 1 minute.
• Then add around 3 cups (24 oz) water and stir.
• Add 2 tablespoons sambar powder (or adjust to taste). Also add jaggery powder, and 4 tablespoons of the tamarind water that you had extracted earlier.
• Stir in the cooked dal. Also add the kashmiri red chili powder, if using.
• Stir everything together and let the sambar simmer on medium heat for 5 to 6 minutes.
• For the tempering, heat 1 tablespoon ghee (or oil if you want to keep this vegan), in a small pan on medium heat.
• Once the ghee is hot, add mustard seeds and let them pop. Then add the hing and curry leaves for stir for few seconds until leaves turn crisp.
• Pour tempering over the simmering sambar.
• Serve the sambar hot with idli, dosa or rice!

SAMBAR SADAM RECIPE

Steps:

• Cook rice and dal, extract tamarind juice and keep aside. I cook rice and dal separately as I do not like rice get mashed too much(which will happen if we cook together rice and dal). So If you want you can cook both together too.
• Heat kadai and roast to golden brown,the ingredients under 'To roast and grind table' with a tsp of ghee/oil except coconut. Roast coconut separately.
• Cool down and grind to coarse powder or paste with little water and keep a side.
• Heat kadai and temper with the items given under 'to temper' table. Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden.Add the tomatoes and fry till soft.Add the tamarind extract,bring to boil. Add the turmeric,sambar powder,asafoetida and the chopped veggies.When the vegetables get cooked,add jaggery,the ground sambar powder and bring to boil.Add the sambar powder gradually while stirring,as there are chances of forming lumps.Add this to the cooked rice.I used a pot shaped pressure cooker for making sambar rice. Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick. I just mix under low flame for 2 minutes.Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.Top with 2 tsp ghee and coriander leaves.

SAMBAL SAUCE

Steps:

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

SAMBAL SALAMAT

Steps:

• Deskin and deseed each tomato, chopping the remaining flesh finely. Put into a bowl.
• Add the remaining ingredients and mix well. Allow to marinate for a minimum of two hours before serving.

SAMBAL UDANG (PRAWN SAMBAL)

Steps:

• Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
• Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
• In a medium sized pot, heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.
• Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.
• Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.
• Place lid back onto the pot and continue to simmer for 3 minutes.
• Turn off stove. Dish into a serving bowl.