In chettinad we usually call the sambar prepared for lunch as kuzhambu.I don’t think there is any specialty in the preparation here. It is very simple and tasty. I guess it is similar to the sambar prepared by any other south Indian. That is why I never gave priority to this recipe. But one girl new to the kitchen told me that the most important recipe one needs while learning cooking is the sambar.I too rightly agree with her. In most houses 3 out of 5 times it is sambar for the afternoon. I prepare sambar in a very simple way. I mostly cook the vegetable except a few like drum stick, ladies finger and brinjal for the sambar in the microwave while I am cooking the dhal in the cooker. So my sambar will be done in 15 minutes.
The main thing to be noted while making sambar is that too much of dhal will spoil the taste of sambar.Like that excess of tamarind also will make it very sour which now a days we don’t like. So don’t be very lavish in using these two items to get a good sambar.Always make it little watery. Most of the sambar will become little thick as time goes by. One will become an expert in keeping sambar by making small adjustments each time with in 3 months
Certain vegetables have to be sauted before cooking .Such vegetables cannot be microwaved for sambar.Ladies finger and brinjal are like that. Though drum stick need not be sauted, I will advice to cook it in a kadai since the water in which it is cooked will get the nice flavor of the drum stick and the sambar will smell very good.
Ingredients
Any vegetable-100 gms
Small onion-10
Small tomato-1

Garlic-5 pods (optional)
Thoor dhal-1/2 cup (1 ½ handful)
Kuzhambu milagai thool-1 table spoon
Turmeric powder-1/2 teaspoon
Asafetida-a pinch
Curry leaf-little
Coriander leaves-little Tamarind paste-1 1/2teaspoon( kozhikundu size)
To season
Mustard seeds-1 teaspoon
Fennel seeds-1 teaspoon
Fenugreek-1/2 teaspoon
Curry leaf-little

Procedure
Pressure cook the dhal for 10 minutes. Mean time cut the vegetable, onion and tomatoes and microwave them by spraying water for 5 to 7 minutes. if you don’t use a microwave then you can proceede making the kuzhambu right away. Keep the kadai in the stove and season the kuzhambu with the items given in ‘to season’. Now add the onion and tomato pieces. Sauté for a while. Then add the vegetable. Sauté for a minute if the veg is of a kind not needed to be sauted else sauté for 3 minutes (brinjal, ladies finger).Add 1 cup of water. Close the kadai and cook for 5 minutes or till the vegetable gets cooked. Now add kuzhambu milagai Thool and turmeric powder. Mean time soak the tamarind and the salt needed in half cup of water. Strain it and add that also into the kadai.Once the kuzhambu starts boiling add the dhal and cook. Make sure of the consistency. If found thick add little water and cook for 5 minutes
Those using microwave can keep the kadai in the stove. Season the gravy. Add the cooked vegetables, sambar powder and turmeric powder and cook for 5 minutes. Now add Tamarind salt dissolved water. Cook for 3 minutes. Then add the dhal and cook for 5 to 6 minutes.
For ladies finger, Brinjal and drum stick the first procedure only is to be followed (cooking the vegetable in the kadai)
Many season the kuzhambu in the end. I usually do in the beginning itself due to practical easiness.
For Radish sambar I usually add 1 teaspoon of a powder made out of( 2 teaspoon of coriander, 1 spoon Bengal gram,2 red chilies and ¼ teaspoon of fenugreek dry roasted and powdered ).This will do away the smell of radish which many don’t like
Today for my readers (new ones to the kitchen)convenience I have not added that powder. I just don’t want to confuse. Once you become an expert in sambar you can try all these
Garnish with coriander leaves. This will add 50% extra taste to the kuzhambu