Ingredients:
Thuvaram parupu/Toor dhal - 1/4 cup
Shallots - 6
Garlic - 4
Drumstick - 1
Brinjal - 2 cubed
Tomato - 1 small chopped
Onion - 1 medium sliced
Coconut - 1 cup
Jeera - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Water - 2 cups
Sambar powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Oil - 1 tablespoon
This is how my mom used to make sambar initially but later changed it the other version that is available in my blog.
Pressure cook toor dhal along with garlic in a pressure cooker for 4-5 whistles and keep this aside.
In a blender add 1 cup of coconut, shallots and jeera together with little water. Keep this aside.
In a kadai, warm up the oil and add mustard seeds. Once the spurting stops, add in the curry leaves and sliced onion. Saute this for few minutes and add in the cur vegetables. I have used drumstick and brinjal, you may use any vegetable of your choice. Saute the vegetables for few minutes and add in the chopped tomato. By this time the other vegetables should be 1/4th cooked. Add in the sambar powder, turmeric powder and salt along with 1 cup of water. Let this boil for few minutes under a lid at low flame.
After 5-7 minutes pour in the ground coconut paste along with the cooked dhal. Stir well and you may add half to 1 cup of water based on how thin or thick you want your sambar to be. Leave this on low flame for another 5 mins.
Finally add the chopped coriander leaves and take it off the heat.
Thuvaram parupu/Toor dhal - 1/4 cup
Shallots - 6
Garlic - 4
Drumstick - 1
Brinjal - 2 cubed
Tomato - 1 small chopped
Onion - 1 medium sliced
Coconut - 1 cup
Jeera - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Water - 2 cups
Sambar powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Oil - 1 tablespoon
This is how my mom used to make sambar initially but later changed it the other version that is available in my blog.
Pressure cook toor dhal along with garlic in a pressure cooker for 4-5 whistles and keep this aside.
In a blender add 1 cup of coconut, shallots and jeera together with little water. Keep this aside.
In a kadai, warm up the oil and add mustard seeds. Once the spurting stops, add in the curry leaves and sliced onion. Saute this for few minutes and add in the cur vegetables. I have used drumstick and brinjal, you may use any vegetable of your choice. Saute the vegetables for few minutes and add in the chopped tomato. By this time the other vegetables should be 1/4th cooked. Add in the sambar powder, turmeric powder and salt along with 1 cup of water. Let this boil for few minutes under a lid at low flame.
After 5-7 minutes pour in the ground coconut paste along with the cooked dhal. Stir well and you may add half to 1 cup of water based on how thin or thick you want your sambar to be. Leave this on low flame for another 5 mins.
Finally add the chopped coriander leaves and take it off the heat.
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