Turnip Sambar

Sambar is the most frequently made main dish in most of the south Indian families. There are varieties of sambar prepared at various home. The sambar powder for the sambar is made in two ways, first way -  the sambar powder is freshly ground every time the sambar is made (to have a fresh flavor of the powder in the sambar). Second way - the sambar powder is made once and stored air-tight and used for a time period. My version uses the latter one (stored sambar powder). Either way, the sambar has no taste compromise. It comes out very aromatic and with relishable taste. This sambar can be mixed with rice and consumed. The best accompaniment for this is any dry vegetable made with coconut or any roasted vegetable or papad. The choice of vegetables used in sambar can be many varying from Potato, carrot, beans, brinjal, okra, pumpkin, drumstick, raddish etc. This version of sambar has Noolkol as its vegetable. 

Health Benefits of Turnip:

• Low Calorie root vegetable·        
• Rich in Vitamin C·        
• The fresh greens are source of calcium, copper, iron and manganese.

English Name: Turnip/Tamil Name: Noolkhol 

Ingredients:

1. Toor dhal - 1 Cup
2. Tamarind extracted water - 2 1/2 Cups
3. Noolkol  - 1 or 2 Medium size (peel the skin and cut to medium size cubes)
4. Sambar powder - 2-3 tsp
5. Curry leaves - 10-12
6. Seasoning : Oil, mustard, broken urud dhal, channa dhal, fenugreek seeds, hing, curry leaves
7. Salt
8. Oil - 2-3 tsp 

Pre-requisite:

1. Pressure cook toordhal for 4-5 whistles. Cool and open, mash well and keep ready.

2. Boil Turnip seperately for 5-10 minutes, until they are soft (70% cooked).

Method: 

1.In Kadai, pour the tamarind extracted water and add the curry leaves and semi-cooked turnip, little hing and salt and bring to a boil.

2. Boil till the tamarind water reduces to half its quantity. Then add the sambar powder and mix well and allow to boil for another 5 mins.

3. Now add the Cooked toor dhal and mix well. Let everything boil for 2-3 mins.

4. Season as given. Pour the seasoning onto the sambar and let it boil for another 2 mins and then remove.