Wednesday, December 22, 2010


 Toor Dal1/2 cup
Vegetables Bottle gourd -       8 small pieces
Carrot -                1 / 50 g (cut into sticks)
Ladyfingers -        4 (cut into 2” size)
Tomatoes  -          2 (diced)
Shallots / small onions - 4 -6
Tamarindsmall size (extract the juice)
Green chillies4 split
Curry leavesfew
Coriander leaveshand full
Saltto taste
Turmeric1/2 tsp
Jaggery1 - 2 tbsp

Sambar Powder :

Urad Dal1 tsp
Channa Dal1 tsp
Coriander seeds1 tsp
Fenugreek seeds1/4 tsp
Red chilies4 - 6

  • Dry roast all the above ingredients.
  • Cool it down and blend into fine powder.
Tempering Seasonings :

Urad dal1 tsp
Mustard’s ½ tsp
Garlic pods4 (flatten)
Fenugreek seedsfew
Curry leavesone string
Oil2 tbsp
Hing1/4 tsp

  • Pressure cook Toor Dal, till dal is cooked.
  • Boil vegetables in salt and turmeric water.
  • When vegetables are cooked add tamarind juice and boil till raw smell disappears.
  • Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
  • Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
  • Off the flame and pour hot tempering seasonings.
  • Garnish with coriander and 2 tbsp of coconut.
  • Serve with Rice, Idli, Dosa, Wada....

1 comment:

  1. Sambhar, one of the popular south Indian delicacy.


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