SPECIAL SAMBAR
1. Cook half a cup of toor dal in the cooker and mash well and keep aside
2. In a cooker put one big onion sliced,one drumstick cut into small pieces, one tomato sliced into bits and some 10 sambar onion peeled together with one cup of water and cook till 4 whistles
3. Masala
Two tsp of ginglee oil
Two tsp of dhania
1/2 tsp cumin seeds
1/2 tsp black pepper and methi seeds each
2 tbsn of channa dal
1 tbsn of urad dal
1sprig curry leaves
3 dry chilli’s
1/4 tsp of asafoetida
3 tbsn of grated coconut
2 tsp of jaggary powder
One big gooseberry size tamarind.
Fry all the ingredients in the oil and grind into a little coarse paste with one cup of water and keep aside.
Procedure
Take a heavy bottomed vessel, pour the ground masala with a cup of water and allow it to boil for two minutes
Once it is boiled add the cooked vegetables and let it boil for two minutes in medium flame.
Then add the cooked dal to it and allow it to boil for a minute.
Heat oil in a kadai then season mustard and curry leaves, after switching off the flame add half a tsp of red chilli powder and pour it on the sambar. Finally add one tbsn of ghee and serve hot.
Though this sambar is suitable for rice, it is best suited for idli and dosai and methu vadai.
It is almost comparable to Annapoorna sambar though not exactly the same.
1. Cook half a cup of toor dal in the cooker and mash well and keep aside
2. In a cooker put one big onion sliced,one drumstick cut into small pieces, one tomato sliced into bits and some 10 sambar onion peeled together with one cup of water and cook till 4 whistles
3. Masala
Two tsp of ginglee oil
Two tsp of dhania
1/2 tsp cumin seeds
1/2 tsp black pepper and methi seeds each
2 tbsn of channa dal
1 tbsn of urad dal
1sprig curry leaves
3 dry chilli’s
1/4 tsp of asafoetida
3 tbsn of grated coconut
2 tsp of jaggary powder
One big gooseberry size tamarind.
Fry all the ingredients in the oil and grind into a little coarse paste with one cup of water and keep aside.
Procedure
Take a heavy bottomed vessel, pour the ground masala with a cup of water and allow it to boil for two minutes
Once it is boiled add the cooked vegetables and let it boil for two minutes in medium flame.
Then add the cooked dal to it and allow it to boil for a minute.
Heat oil in a kadai then season mustard and curry leaves, after switching off the flame add half a tsp of red chilli powder and pour it on the sambar. Finally add one tbsn of ghee and serve hot.
Though this sambar is suitable for rice, it is best suited for idli and dosai and methu vadai.
It is almost comparable to Annapoorna sambar though not exactly the same.
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