INGREDIENTS
tuvar dal( pigeon peas) 1/2 cup, pressure cook till soft, mash well & keep aside
fenugreek seeds ( methi) 1/2 tsp
udad dal 1 tsp
red chillies 6-7
coriander seeds 1 1/2 tbsp
curry leaves 5 sprigs
mustard seeds 1/2 tsp
asafoetida ( hing) a big pinch
green chillies 2 slit
grated coconut 1/4 cup
vegetables- brinjal/ pumpkin/ drumstick/ tomatoes/ or a combo of them 2 cups diced
tamarind lemon sized ball soaked in 1/3 cup of water & juice extracted from it
salt to taste
jaggery/ gur/ brown sugar 1 1/2 tsp
oil 2 tbsp
METHOD
in a heavy pan, add little oil, roast fenugreek seeds till light brown, then add udad dal, red chillies, coriander seeds, saute till they give nice aroma & slightly change colour, add curry leaves, then grated coconut, fry till it turns light brown, cool it & grind to a smooth paste with little water.
heat 1 tbsp oil, add mustard seeds, when they crackle, add asafoetida, curry leaves, fry for a minute, add green chillies, fry little, add vegetable, fry till you get a nice aroma, add little water, cover & cook till vegies are almost done.
add tamarind juice, salt, jaggery to the vegies & cook till the raw smell of tamarind juice disappears.
add the mashed dal, ground paste, mix well, add little water if needed to adjust to the required consistency, simmer for a few minutes.
serve hot with idli, vadai, dosa & enjoy the hotel sambar taste !
tuvar dal( pigeon peas) 1/2 cup, pressure cook till soft, mash well & keep aside
fenugreek seeds ( methi) 1/2 tsp
udad dal 1 tsp
red chillies 6-7
coriander seeds 1 1/2 tbsp
curry leaves 5 sprigs
mustard seeds 1/2 tsp
asafoetida ( hing) a big pinch
green chillies 2 slit
grated coconut 1/4 cup
vegetables- brinjal/ pumpkin/ drumstick/ tomatoes/ or a combo of them 2 cups diced
tamarind lemon sized ball soaked in 1/3 cup of water & juice extracted from it
salt to taste
jaggery/ gur/ brown sugar 1 1/2 tsp
oil 2 tbsp
METHOD
in a heavy pan, add little oil, roast fenugreek seeds till light brown, then add udad dal, red chillies, coriander seeds, saute till they give nice aroma & slightly change colour, add curry leaves, then grated coconut, fry till it turns light brown, cool it & grind to a smooth paste with little water.
heat 1 tbsp oil, add mustard seeds, when they crackle, add asafoetida, curry leaves, fry for a minute, add green chillies, fry little, add vegetable, fry till you get a nice aroma, add little water, cover & cook till vegies are almost done.
add tamarind juice, salt, jaggery to the vegies & cook till the raw smell of tamarind juice disappears.
add the mashed dal, ground paste, mix well, add little water if needed to adjust to the required consistency, simmer for a few minutes.
serve hot with idli, vadai, dosa & enjoy the hotel sambar taste !
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