Mix Veg Sambar
Ing
1 cup toor dal ( pigeon pea dal). Wash the dal well and soak in water for 20 min. Pressure cook the dal with a pinch of turmeric and a pinch of asafoetida for 4 whistles so that the dal is totally mashed.
1 big tomato roughly chopped
8 Tender lady's finger with edges slit off
15 shallots ( sambar onion)
8 to 10 , 3" drumsticks
8 to 10 cubed red pumpkin
4 tbsp fresh grated Coconut
2 tsp chilly powder ( adjust to taste)
5 tsp sambar powder (adjust to taste) I tried out diff sambar powders and finally settled for Eastern Sambar powder ( aromatic taste )
5 to 6 curry leaves
2 + 2 tsp oil for sauteing veg and 2 tsp for seasoning
1 tsp mustard seeds
A small lemon sized of tamarind soaked in water and boiled for 5 min. After it cools ,Squeeze out the pulp and keep aside.
Roast coconut till brown, add
2curry leaves , roast it. Grind it along with chilly powder and sambar powder to a smooth paste adding little water.
In a container heat oil , add lady's finger and saute well so that it loses its stickiness. Remove and keep aside. In the same pan heat 2 tsp oil add shallots and saute well, then add drumsticks saute, add pumpkin and tomato and saute well .
Add the cooked dal , water and sauted lady's finger and boil it well. Add the tamarind pulp. Finally add the ground masala and simmer for 8 to 10 min till all flavours sink into the dal. Top the sambar with a seasoning of mustard seeds and curry leaves in oil.
NOTE: Adding turmeric powder while pressure cooking the dal gives a nice colour to the dal.
Lady's finger should be added last as it takes less time to cook.
This sambar goes well with idli, dosa, appe dipped in sambar , uttappa, set dosa. Rice ,
Sambar and appalam ( deep fried south indian papad) combo tastes wow .
Kashmiri chilli powder or byadgi chilly powder gives a nice color to the sambar
Ing
1 cup toor dal ( pigeon pea dal). Wash the dal well and soak in water for 20 min. Pressure cook the dal with a pinch of turmeric and a pinch of asafoetida for 4 whistles so that the dal is totally mashed.
1 big tomato roughly chopped
8 Tender lady's finger with edges slit off
15 shallots ( sambar onion)
8 to 10 , 3" drumsticks
8 to 10 cubed red pumpkin
4 tbsp fresh grated Coconut
2 tsp chilly powder ( adjust to taste)
5 tsp sambar powder (adjust to taste) I tried out diff sambar powders and finally settled for Eastern Sambar powder ( aromatic taste )
5 to 6 curry leaves
2 + 2 tsp oil for sauteing veg and 2 tsp for seasoning
1 tsp mustard seeds
A small lemon sized of tamarind soaked in water and boiled for 5 min. After it cools ,Squeeze out the pulp and keep aside.
Roast coconut till brown, add
2curry leaves , roast it. Grind it along with chilly powder and sambar powder to a smooth paste adding little water.
In a container heat oil , add lady's finger and saute well so that it loses its stickiness. Remove and keep aside. In the same pan heat 2 tsp oil add shallots and saute well, then add drumsticks saute, add pumpkin and tomato and saute well .
Add the cooked dal , water and sauted lady's finger and boil it well. Add the tamarind pulp. Finally add the ground masala and simmer for 8 to 10 min till all flavours sink into the dal. Top the sambar with a seasoning of mustard seeds and curry leaves in oil.
NOTE: Adding turmeric powder while pressure cooking the dal gives a nice colour to the dal.
Lady's finger should be added last as it takes less time to cook.
This sambar goes well with idli, dosa, appe dipped in sambar , uttappa, set dosa. Rice ,
Sambar and appalam ( deep fried south indian papad) combo tastes wow .
Kashmiri chilli powder or byadgi chilly powder gives a nice color to the sambar
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