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Thursday, 5 December 2013

Coriander leaves Sambar...

                      There are so many varieties of sambar, yes the small addition or variation of ingredients makes the taste of the recipe change to different dimension...
This one taste great with the addition of coriander leaves while grinding....


Tur Dal - 1/2 cup
turmeric - 1/4 tsp
asefoedita -  3 pinch
Mixed Vegetables - 1 cup (the one suited for sambar)
Sambar powder - 2 tsp
Curry leaves - few
Mustard - 1/4 tsp
Tamarind extract - 1 tbsp
Oil - 1 tbsp.
salt to taste
Red chilly - 1
Onion - 1 no.
Tomato - 1 no.

For Grinding:
Coconut - 1/2 cup
Coriander leaves - handful
Jeera - 1 tsp
Grind the above ingredients n keep it aside.

Wash and pressure cook tur dal along with turmeric.
Once the dal it cooked mash it and keep it aside.
Temper mustard, curry leaves, whole red chilly, asefoedita in oil.
Add onion sauté for while and add the vegetables and tomatoes to it.
Add Sambar powder and sauté well until the raw smell goes.
Add required water and tamarind extract.
Once it starts to boil add the mashed tur dal and salt.
Finally add the grinded paste, check for consistency and can add water.
Allow to boil for 5 mins and now its ready to serve.

1 comment:

  1. Perfectly made delicious sambar dear, very flavourful...


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