This is restaurant style sambar. Goes well with Dosai or Idli. Might not suit white rice. And this is similar to the Arachuvitta Sambar
- In few drops of oil, roast the following until golden brown: 05 tbsp coriander
0.5 tbsp channa dhal
1 red chilly long
0.5tsp methi (add it to the very last, else it will get bitter) - Fry 1 inch coconut for few seconds along with the above
- Grind them to a fine paste adding little water. Set aside.
- Pressure cook 0.5 cup of Toor Dhal with a pinch of turmeric powder, 2 garlic cloves, 1tsp of castor oil for about 5 whistles
- The dhal:water ratio is 1:3
- Soak 2 inch tamarind piece in little water and extract the juice
- Precook all vegetables (Carrot, Radish, ChoCho, Pumpkin etc) with little salt and little water. Use stove top/microwave. Half cook them.
- In a pan heat 2 tbsp oil and saute thin long cut onions (1 large) until translucent
- Add salt per taste (go easy as the veges have some salt too)
- Add the tamarind extract and cook the onions until the tamarind no more smells raw
- Add 1 finely chopped ripen Tomato (need not saute)
- Add the ground masala
- Add 1tsp red chilly powder (I use Aachi brand - less spicy)
- Add the mashed Toor dhal
- Add the veges with any cooked water
- Add water per desired consistency
- Bring the sambar to a boil (like abt 10 mins)
- Do the tadka and add
- For tadka/seasoning, in few drops of oil, add the following and fry for few seconds : a pinch of hing, mustard seeds, cumin seeds, urid dhal, channa dhal, 2 red chillies, 5 pepper corns, 1 crushed garlic clove, few curry leaves.
- Garnish with cilantro leaves
- Serve hot with Dosa or Idli
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