Sambar
The sambar, like avial, is packed with taste and goodness; and like the avial, it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish. Ingredients Toor dal - 1 cup Drumstick (1 inch pieces, sliced) - 4 Lady's finger (1 inch cubes) - 6 Brinjal (1 inch cubes) - 4 Snake gourd (1 inch piece) - 4 Tomato (1 inch piece) - 4 Broad beans (1 inch piece) - 3 Edible Yam (small ones) - 4 Cucumber (1 inch cubes) - 4 Shallots - 5 Coriander leaf Curry leaf Green chilli - 2 Water - 4 cups Sugar - a pinch Salt oil Turmeric powder - 1 tsp Asafoetida - i inch piece Red Chilli - 10 Coriander seeds - 2 tbsp Fenugreek seeds - 1 tbsp Tamarind Thick juice - 3 tbsp Ground powder - 5 tbsp Asafoetida powder - 1 tsp For seasoning Mustard seeds - 1 tsp Red chilli (broken) - 2 Curry leaves Method of preparation Cook toor dal well in pressure cooker. Put the cooked dal in a pan, add water and mix well. Add small yam, shallots, broad beans and cook till half done. Add pieces of drumstick, snake gourd, cucumber, brinjal, turmeric powder, stir and cook till half done. Now add pieces of lady’s finger, tomatoes, green chillies, curry leaves and cook for 5 minutes. To prepare the sambar powder, take a pan, pour little oil, add asafoetida piece and fry for a minute. Add red chillies, coriander seeds and roast till it starts turning dark. Add fenugreek seeds curry leaves and roast for a minute. Let it cool, powder it semi coarsely and keep aside. To the cooked vegetables add tamarind juice and salt. Stir well and let boil. Add the ground powder, close pan and boil again for 5 minutes. In another pan, heat oil, put mustard seeds, let splutter, add broken red chilies and curry leaves. Pour this into the curry, add sugar and mix well.
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