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| Posted on Wed 09 Mar 2005 (780 reads) |
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toor dal 1 1/2 cups drumsticks 4 turmeric powder 1 tsp coriander seeds 1 tsp chana dal 1/2 tsp curry leaves few methi seeds 1/4 tsp tamarind lemon size cumin seeds 1/4 tsp brinjal (eggplants) 150 gms onions 100 gms red chilies 4-5 peppercorns 6-7 oil 2 tbsp mustard seeds 1/2 tbsp asafoetida pinch Salt to taste Directions Boil the tur dal with the turmeric powder till cooked and mash well Soak the tamarind in warm water, squeeze out the pulp and keep aside. Roast the red chilies, coriander seeds, methi seeds, cumin seeds with peppercorns channa dal and urad dal. Cool and grind to a fine paste by adding little water. Peel the onions, keep whole if small, or cut into bite size pieces. Cut drum sticks into 2" long pieces, brinjal into bite size chunks. Saute the onions, brinjals and drum sticks, then add all the vegetables to the mashed tur dal. Stir the ground masala and bring to a boil. If the mixture thickens add some water. Add salt, tamarind pulp and boil once more. For tampering, heat little oil, add mustard seeds, asafoetida and few curry leaves. Pour this over the sambar before serving. Traditionally medhu vadas are served with sambar and chutney. |
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