Tuesday, December 29, 2009



A protein rich gravy -an ideal accompniment for white rice,idli,dosas and vada.
For the sambhar :
1 cup tuvar dal washed and drained
2 tomato, chopped
1 onion, chopped or 1/4 cup small onions peeled
4 brinjals, cubed
1/2 cup green beans cut
1 potato, peeled and cubed
1drumstick ,cut in to 2" lengths
1 tsp. tamarind pulp
2green chillies ,
slit salt to taste
For the seasoning:
1 teaspoon mustard seeds
6-10 curry leaves
2 tablespoons oil
For the sambhar powder or you may use 2 tbsp. of ready made sambhar powder:
4 Red chilles
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fenugreek seeds (methi)
1 tbsp. toovar dal
1 tbsp. channa dal
1 tbsp. urad dal
1 tsp. turmeric powder
1/2 tsp. asafoetida (hing)
2 tbsp coconut -
Dry roast these ingredients and grind the spices in a grinder. Keep aside.
In a heavy bottom pot or pressure cooker cook dal with 3 cups of water, tomato, onion, and all the veggies.
After it is cooked add tamarind pulp, sambhar masala, salt and 2 cups of water and bring to a boil.
Boil for 5 mins.
Season the sambhar by heating the oil and adding the mustard seeds, curry leaves and asafoetida until the mix crackle.
Add this to the sambhar and serve with rice, idli,dosa, or vadas


Simply Life said...

oh that looks delicious and so full of flavor!

alisa said...

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