Sambar

Sl.No Ingredients Quantity PreCooking Preperation
1 Coriander Seeds 25 grams
2 Fenugreek 5 grams
3 Curry Leaves Small bunch  
4 Red Chilli 10 grams  
5 Asafoetida Small piece
6 Black gram dal 1 tablespoon
7 Coconut Oil 1 tablespoon
8 Tamarind Small ball Sock in 1/2 cup of water
9 Turmeric Powder 1/4 teaspoon
10 Red Chilli Powder 1 teaspoon
11 Jaggery 1/4 teaspoon Grated
12 Asafoetida Powder 1/2 teaspoon
13 Salt To taste
14 Ladies Fingers 3 or 4 Cut into cubes of 1 inch
15 Brinjal 1 medium sized Cut into cubes of 1 inch
16 Drumsticks 1 or 2 Cut into 1 1/2 inch pieces
17 Oil 3 tablespoons
18 Tur Dal 1/2 cup Cook with little turmeric powder
19 Mustard Seeds A Pinch
19 Ashgroud 1/4 cup Cut into cubes
Preparation
  1. Heat 2 tablespoons of oil, fry asafoetida piece, add items 2 and 6, fry till black gram dal becomes reddish.
  2. Add coriander seeds, and 1/3 of the curry leaves, and fry at low flame.
  3. When the seeds are almost roasted, add red chillis, and fry them, taking care so they do not get burned.
  4. Grind this fried masala, to make a smooth paste, keep aside.
  5. Strain the tamarind water, into a cup, should be made around 1 cup by adding water.
  6. Put tamarind water, turmeric powder, red chilli powder, Salt, Jaggery, Asafoetida powder, 1/3 of Curry leaves, and coconut oil, into a pan and boil.
  7. When the water starts boiling add all the vegetables (except ladies finger), and cook till tender, take care not to over cook the vegetables.
  8. Add the cooked tur dal, and the pieces of ladies finger, wait for one boil.
  9. Add the grinded masala, and after it comes to a boil, remove from heat.
  10. In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add a red chilli, and rest of the curry leaves, fry them, and them pour over the sambhar.
  11. Serve hot with idlies, or rice.

This page is best viewed with 800x600 resolution, with MSIE 5


Hosted by www.Geocities.ws

1