SOUTH INDIAN SAMBAR RECIPE / KATHIRIKAI, MURUNGAKAI, MANGA SAMBAR RECIPE
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KATHIRIKAI, MURUNGAKAI, MANGA SAMBAR RECIPE INGREDIENTS FOR BOILING Toor dal - 1/2 cup Water - 2 cups Turmeric powder - 1/4 tsp Oil - 1 tsp Fenugreek seeds - 1/4 tsp INGREDIENTS FOR TEMPERING Oil - 2 tbsp Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Asafoetida - 1/4 tsp Finely chopped onion - 1 no (big) Curry leaves - 1 string Slit green chili - 1 no Finely chopped tomato - 1 no Rock salt - 2 tsp Chopped drumsticks - 2 nos Chopped brinjals - 3 nos (medium size) Sambar powder - 2 tbsp Water - 2 1/2 cup Chopped raw mango - 1/2 Tamarind - a small lemon size Water - 1/2 cup (to disslove tamarind) Jaggery - 1/2 tsp Chopped coriander leaves - 2 tbsp Preparation time : 20 minutes Cooking time : 30 minutes No of servings : 6 members Cuisine : South Indian Coarse : Side Dish for white rice Method: 1. Add toor dal in a pressure cooker, rinse it well, add fenugreek seeds, turrmeric powder, oil, water, cover it with the lid, pressure cook for 5 whistles, mash it and set aside. 2. Add a small lemon size tamarind in a bowl, add water and let it soak for 10 minutes. 3. Heat oil in a kadai, add mustard seeds and let it splatter. 4. Add cumin seeds, asafoetida, chopped onion, green chili, curry leaves and saute for 2 minutes. 5. Add chopped tomato, salt and saute until it turns mashy. 6. Add chopped brinjal, drumsticks, sambar powder, water and boil for a minute. 7. Add chopped mango, stir well, cover and boil for 10 minutes in medium flame. 8. Add tamarind water, mashed dal, jaggery, stir well and boil the sambar for 5 minutes. 9. Add chopped coriander leaves, stir once, turn off the flame and serve. |
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| Add 1/2 cup of toor dal in a pressure cooker |
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| Rinse it for 2-3 times |
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| Add 1/4 tsp of fenugreek seeds |
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| Add 1/4 tsp of turmeric powder |
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| Add 1 tsp of oil |
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| Add 2 cup of water |
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| Cover and pressure cook for 5 whistles |
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| Mash the dal and set aside |
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| Add tamarind in 1/2 cup of water and let it soak for 10 minutes |
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| Heat 2 tbsp of oil in a kadai, add 1/4 tsp of mustard seeds, cumin seeds and let the mustard seeds splatter |
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| Add 1/4 tsp of asafoetida |
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| Add chopped onion, green chili and a string of curry leaves |
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| Saute for 2 minutes |
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| Add chopped tomato and salt |
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| Saute until it turns mashy |
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| Add chopped brinjal and drumsticks |
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| Saue for 2 minutes |
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| Add 2 tbsp of sambar powder |
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| Mix well |
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| Add 2 1/2 cup of water |
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| Boil it for a minute |
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| Add chopped mango |
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| Stir well |
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| Cover and boil for 10 minutes in medium flame |
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| Add tamarind water |
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| Stir once |
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| Boil it for 2 minutes |
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| Add mashed dal |
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| Add 1/2 tsp of jaggery |
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| Stir well |
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| Boil the sambar for 5 minutes |
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| Add 2 tbsp of chopped coriander leaves |
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| Stir once and turn off the flame |
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| Serve hot |
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