Sambar is a popular South Indian dish. This particular recepie is prepared using coconut paste, in a Malabar style.
INGREDIENTS:
- Red gram(Thuvaraparippu) – ¼ cup
- Pearl/Red onions – 10 nos
- Drumstick cuts – 8 nos
- Diced Carrots – 2 nos
- Diced Onion - 1 nos
- Diced Potato – 2 nos
- Diced Brinjal - 2 nos
- Tomatoes – 1 nos
- Lady’s finger – 5 nos
- Green Chilly(slit)-4 nos
- Tamarind - A gooseberry sized ball
- Turmeric powder - ½ tsp
- Chilly powder - 2 tbsp
- Coriander powder - 3 tbsp
- Asefodia-¼ tsp
- Grated coconut-3 tbsp
- Urad daal - 1 tbsp
- Toor Daal - 1 tbsp
- Mustard seeds – 1 tsp
- Red Chilly-3 nos
- Salt – As reqd
- Fenugreek seeds– ¼ tsp
- Oil - 2 tbsp
- Curry leaves- few
PREPARATION METHOD:
- Fry Toor daal, urad daal,chilly powder, corriander powder, fenugreek seed,2 shallot and grated coconut in 1 tsp oil.
- Fry these till the coconut turns light brown.
- Grind it in a paste.
- Cook the Red gram along with Shallot and Green Chillies in water.
- When the dal is cooked well, mashed it.
- Add Vegetables, Turmeric powder,salt and water and cook well.
- Once vegtables cooked well, add Asefodia and Tamarind syrup and allow to boil.
- Add the coconut paste.
- Boil the Sambar for another 1- 2 minutes and then remove from the fire.
- Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
- Add curry leaves into the oil and fry it.
- Add this seasoning into sambar and mix well.
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