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Sambar Recipe
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| Ingredients: |
| Bitter gourd(Pavakka) | 1/2 of one |
| Brinjal(Vazhuthananga) | 1 no |
| Drumstick(Muringakka) | 1 no |
| Lady`s finger(Vendakka) | 4 nos |
| Green chillies(split into two) | 4 nos |
| Red gram(Thuvaraparippu) | 1 cup |
| Turmeric powder | 1/2 tsp |
| Tamarind | size of a golf ball |
| Red chilly powder | 1 tsp |
| Salt | As reqd |
| Curry leaves | 2 sprigs |
| Asafoetida powder | 1/4 tsp |
| Molasses(Sharkkara)(grated) | 1/4 tsp |
| Coconut oil | 2 tbsp |
| Coriander leaves | for garnishing |
| White gram dal | 1/4 tsp |
| Fenugreek(Uluva) seeds | 1/4 tsp |
| Dry red chillies(Kollamulaku) | 4 nos |
| Dry coriander seeds | 2 tbsp |
| Coconut oil | 1/2 tsp |
| For seasoning:-Coconut oil | 2 tsp |
| Mustard seeds | 1 tsp |
| For seasoning:-Coconut oil | 2 tsp |
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| Preparation Method: |
- Clean the vegetables and slice into long pieces
- Boil 3 cups of water and cook dal in it
- Add condensed milk, cashew nuts, raisins and cardamom powder.
- Add turmeric powder and curry leaves. Keep it aside
- Heat 1/2 tsp of oil in a pan or a kadai
- Fry white gram dal, fenugreek seeds, red chillies and coriander seeds
- Grind it to a smooth paste and keep aside
- Mash tamarind in a cup of water and strain
- Boil the tamarind water with red chilly powder, salt, curry leaves, asafoetida and molasses
- When it boils, add 2 tbsp of coconut oil
- Add the vegetables except the ladies finger into it
- Cook, till done and add the prepared dal into it
- Bring it to a boil
- Add ladies finger and the ground masala
- Remove from fire, after boiling. Heat oil in a small frying pan
- Splutter mustard seeds and fry red chillies.Sprinkle chopped coriander leaves.
:- Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar. |
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