Sambar, a well known and south india's popular dish ryt? Already i added "sambar" in my blog. It follows the traditional way of cooking. This is almost the same but will ease you….
I always found difficult to cook veggies, and dal separately while making sambar. Time consuming eh??? I discussed it with my best friend sathya during a chit-chat.Oh yeah!!!She gave me a new recipe which she used to follow. I prepared the same and found it easy too. So here i'm sharing her recipe with you all :) Happy cooking….
Vegetables:
| Lady's finger | 7 (cut into 2 inch piece) |
| Beans | 10 (cut into 2 inch piece) |
| Cucumber | 1/2 (small,peel the skin and cut into cube shapes) |
| Carrot | 2 (cut into round shapes) |
| Small onion | 8 (peel the skin) |
| Green chilly | 3 (medium,cut into round shapes) |
| Tomato | 1 (chopped) |
| Drum stick | 1 (cut into 3 inch piece) |
| Broad beans | 7 (remove fibre from sides and cut into 2 inch piece) |
| Potato | 1/2(peel the skin, cut into cubes) |
Ingredients:
| Toor dal | 1/2 cup |
| Coriander powder | 1/2 tspoon |
| Turmeric powder | 1/4 tspoon |
| Sambar powder | 1 tspoon |
| Asafoetida powder | 1 pinch |
| Chilly powder | 1 tspoon |
| Salt | to taste |
| Tamarind | one lemon size(soak in hot water and extract the juice) |
To temper:
| Oil | 2 tspoon |
| Mustard | 1 tspoon |
| Dry red chilly | 3 |
| Curry leaves | 1 pinch |
Preparation:
(1) Wash and cut all the vegetables. Take toor dal in a pressure cooker. Add the "vegetables"as listed above to it along with turmeric powder,salt and little tamarind water. Pour water around the level of vegetables. Mix once and cook in pressure cooker for about 5 whistles.
(2) Switch off the flame. Once pressure is released add tamarind juice and salt to your taste. Mix well. Again heat it. Add chilly powder, coriander powder and sambar powder to the ingredients. Once it starts boiling add asafoetida powder.
(4) Mean while temper with the ingredients shown under "to temper" heading. Pour it to the sambar and switch off the flame. Your sambar is now ready to serve.
(2) Switch off the flame. Once pressure is released add tamarind juice and salt to your taste. Mix well. Again heat it. Add chilly powder, coriander powder and sambar powder to the ingredients. Once it starts boiling add asafoetida powder.
(4) Mean while temper with the ingredients shown under "to temper" heading. Pour it to the sambar and switch off the flame. Your sambar is now ready to serve.
Tips:
- You can add or reduce various vegetables as your need.
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