SAMBAR:
Ingredients:
- Vegetable - 1 cup Chopped (Any 1 of Chow Chow/Brinjal/Carrot/Ladies finger/Tomato/Capsicum/Small Onions/Pumpkin.... or Combination 2 or more vegetables)
- Toor Dhal - 2 cups
- Tamarind - 2 x 1 lemon size (Soak it for 20 minutes and by adding small quantities of water many times, extract the juice of 2 cups)
- Sambar Powder - 2 spoonfuls ( Store bought)
- Turmeric Powder - 1 tsp
- Asafoetida - 1 tsp
- Oil/Ghee - 1 tsp
- Mustard seeds - 1 tsp
- Curry Leaves - small quantity
- Take a Pressure Cooker/Pressure Pan and place it on the stove.
- Switch on the stove and add oil/ghee along with mustard seeds.
- After the mustard seeds stops spluttering, add vegetables and toor dhal into the vessel.
- Add 2 or 3 cups of water and close the lid.
- Cook the contents for 7 to 8 whistles.
- Switch off the stove and allow the pressure to release fully.
- After the pressure is released fully, remove the whistle and open the lid.
- Again place the vessel with the contents on the flame.
- Next add the tamarind juice and wait till it starts boiling.
- Now add turmeric powder, sambhar powder and asafoetida.
- Cook till the dhaal, vegetables mixes well with the sambar powder.
- Add curry leaves and switch off the stove.
- Transfer the contents to a serving bowl and garnish it with coriander leaves.
- Serve it hot with rice.
ALSO GOES WELL IDLI, DOSA, UPMA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
AMAZING SAMBAR IS READY FOR SERVING......................
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