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Monday, March 22, 2010

Sambar (Thenga arachathu)


Sambar is a popular South Indian dish. This particular recepie is prepared using coconut paste, in a Malabar style.

INGREDIENTS:
  • Red gram(Thuvaraparippu) – ¼ cup
  • Pearl/Red onions – 10 nos
  • Drumstick cuts – 8 nos
  • Diced Carrots – 2 nos
  • Diced Onion - 1 nos
  • Diced Potato – 2 nos
  • Diced Brinjal - 2 nos
  • Tomatoes – 1 nos
  • Lady’s finger – 5 nos
  • Green Chilly(slit)-4 nos
  • Tamarind - A gooseberry sized ball
  • Turmeric powder - ½ tsp
  • Chilly powder - 2 tbsp
  • Coriander powder - 3 tbsp
  • Asefodia-¼ tsp
  • Grated coconut-3 tbsp
  • Urad daal - 1 tbsp
  • Toor Daal - 1 tbsp
  • Mustard seeds – 1 tsp
  • Red Chilly-3 nos
  • Salt – As reqd
  • Fenugreek seeds– ¼ tsp
  • Oil - 2 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Fry Toor daal, urad daal,chilly powder, corriander powder, fenugreek seed,2 shallot and grated coconut in 1 tsp oil.
  • Fry these till the coconut turns light brown.
  • Grind it in a paste.
  • Cook the Red gram along with Shallot and Green Chillies in water.
  • When the dal is cooked well, mashed it. 
  • Add Vegetables, Turmeric powder,salt and water and cook well.
  • Once vegtables cooked well, add Asefodia and Tamarind syrup and allow to boil.
  • Add the coconut paste.
  • Boil the Sambar for another 1- 2 minutes and then remove from the fire.
  • Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
  • Add curry leaves into the oil and fry it.
  • Add this seasoning into sambar and mix well.
Recommended Combination: Serve hot with Rice / Idli / Dosa



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