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Post # 1
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Join Date: 12 Sep 2010
Location:  OmanPosts: 126 |
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Sambhar |
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Ingredients
Tuvar dhal - 3/4 cup Vegetables - 3 cups (like sambar onions, white pumpkin, chow-chow) Tamarind - lemon size Coriander leaves - 2 tablespoons Curry leaves - 1 tablespoon Rasam powder - 2 teaspoon Salt - 1-3/4 teaspoon - 2 teaspoons Sugar - 1-1/2 teaspoon (optional) Turmeric powder - 1/4 teaspoon Green chillies - 2-4. Seasoning Oil - 1 tablespoon Red chilli - 1 Mustard seeds - 1 teaspoon Black gram dhal - 1/2 teaspoon Hing powder - 1/4 teaspoon Method Pressure cook dhal with one and a half cups of water for ten minutes. When cold mash well. Soak tamarind in one cup of water for five minutes, squeeze well and strain out juice. Cook vegetables in one and a half cups of water. When threequarter cooked add slit green chillies, salt and sugar. Add tamarind water and simmer till raw smell disappears. Add mashed dhal, rasam powder and curry leaves. Simmer tillthick, add coriander leaves. Heat oil in a pan, add mustard seeds, black gram dhal and red chilli. When mustard seeds splutter, add hing powder and pour the seasoning over the sambar. Serve sambar hot with rice. |
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