Jun 20, 2008

More sambar

This is another recipe I learned from my mother in law. I was first amazed when she told me about this recipe. Here is the recipe

  1. wintermelon - 1 cup (chopped)
  2. Turmeric powder - 1/2 tsp
  3. Salt to taste
  4. Toor Dhall - 3/4 cup
  5. Thick buttermilk (or curd) - 3/4 cup
For Grinding:-
  1. Coriander seeds - 1/2 tbsp
  2. Channa dhall - 1 tsp
  3. Coconut - 2 tsp
  4. Fenugreek seeds - 1/4 tsp
  5. Red chillies - 2 (or acc to taste)
  6. Asafoetida powder - a pinch
For Seasoning:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek greek - 1/4 tsp
  4. Curry leaves - few
  5. Asafoetida powder - a pinch
First pressure cook toor dhall with a pinch of turmeric powder and keep it aside. Take a small pan, pre heat oil, fry coriander seeds, fenugreek seeds, red chillies, asafoetida powder, channa dhall and coconut to golden brown and let it cool. Grind it into a fine paste. Keep it aside.

Take a wide pan, put the vegetables, add required amount of water, turmeric powder and salt and let it cook till it becomes tender. Now add the coconut mixture and cooked toor dhall to it and let it boil for 5 mts. Now add the thick buttermilk to it and turn off the when the foam forms from it. This is more sambar.

Take a small pan, pre heat oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves and asafoetida powder and fry it till golden brown. Pour it on top of sambar.

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