I prepare this sambar very often using small onions and fresh masala powder
Ingredients and Preparation
Part 1 - Toor dhal
Ingredients and Preparation
Part 1 - Toor dhal
- Toor dhal - 1/2 cup
- Water - to pressure cook
- Methi seeds - little
- Turmeric powder - little
- Oil - a drop
Pressure cook toor dhal with given items for 4 whistles.Mash and keep it ready
Part 2 - Sambar Powder
- Oil - 1 teaspoon
- Dried red chillies - 6 nos
- Mustard, Cumin , Methi - 1/4 teaspoon each
- Corainder seeds - 3/4 teaspoon
Fry the above items in oil.Cool and grind it to a fine powder
Part 3 - Saute
- Oil - little
- Small onions - 15 nos (peel and cut into small pieces)
- Pumpkin - 1 cup (chopped into cubes)
- Tomato - 2 nos (small cubes)
Part 4 - Tamarind Extract
- Tamarind - big lemon sized ball
- Luke warm water - 2 cups
- Salt - 1 teaspoon
Soak tamarind in 2 cups of water for 15 minutes.Squeeze and extract the juice.Put salt in it.Discard the pulp
Part 5 - Garnishing
- Coconut - 1/4 cup or more (grind it with little water)
- Coriander leaves - little
Part 6- Seasoning
- Ghee - 1 tablesppon
- Mustard seeds - 1 teaspoon
- Urad dhal - 1/2 teaspoon
- Methi seeds - 1/2 teaspoon
- Curry leaves - little
Method
- In a kadai heat little oil and saute curry leaves and fry onions with a pinch of salt
- Add tomatoes and saute it with a pinch of salt
- Put pumpkin pieces and swirl it once.Cook it covered in a medium flame for about 7 minutes till it becomes soft
- Add the mashed toor dhal and mix well
- Add freshly prepared sambar powder (part 2).Por little water and mix well without lumps
- Pour in the tamarind extract and let it boil for 5 minutes
- In a separate kadai heat ghee season with items given under "Part 5" and pour it over sambar
- Now garnish with coconut paste and coriander leaves.Mix it once and switch off the stove
Now Pumpkin Sambar is ready.You can mix with plain rice and eat with any curry/ appalam.Otherwise it can be served with Idly / Dosa
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