Ingredients:
- Pigeon peas 1/2 cup (100g)
- Shallots 4 (20g)
- Green chilli 1 (5g)
- Asafetida 1 piece (9g)
- Tomato 1 (80g)
- Salt
- Turmeric powder
- Coriander seeds 1.5 tbs (9g)
- Red chilli 5 (5g)
- Pepper 4
- Fenugreek seeds 1/4 tsp
- Cumin seeds 1/4 tsp
- Urad dal 3/4 tsp (4g)
- Garlic 2 cloves (2g)
- Carrot 1 (75g)
- Ash gourd 100g
- Potato 1 (75g)
- Brinjal 1 (60g)
- Drumsticks 2 (75g)
- Ladies finger 6 (150g)
- Coriander leaves
- Tamarind 1 small ball (20g)
- Curry leaves
- Mustard seeds
- Wash pigeon peas (toor dal)
- Add into a cooker
- Add tomato, green chilli, asafetida, shallots, salt, turmeric powder and 2 cups of water
- Cook for 2 whistles
- Turn off the flame and allow it to cool naturally
- Soak tamarind in 1/2 cup of water
- Dry roast coriander seeds, red chilli, pepper, fenugreek seeds, cumin seeds, urad dal and garlic, for 2- 3 minutes
- Allow them to cool and then grind to a fine powder
- Open the cooker and add carrot, potato and ash gourd
- Cook for 1 whistle
- Turn off the gas and allow the pressure to go all by itself
- Add drum sticks ,brinjal and a handful of coriander leaves
- Close the cooker and cook without placing weight
- When steam appear on the steam vent place the weight and cook for 2 minutes.
- This method helps to avoid over cooking of the veggies which we added later
- When the pressure releases open the cooker
- Add prepared sambar masala, tamarind juice and 1 cup of water
- Bring to a boil
- Do taste test and add salt accordingly
- Meanwhile heat some coconut oil in a pan
- Add ladies finger and stir for 3 minutes
- Add this to the boiling sambar
- Cook for another 2 minutes and then turn off the flame
- Now heat some coconut oil in a pan
- Crack some mustard seeds and then add fenugreek seeds
- Add red chilli and curry leaves
- Fry till the chillies turn brown
- Add this to the sambar
- Cover the cooker for 5 minutes
- After that the delicious sambar is ready to serve !
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