Ingredients:
- Boiled and mashed toor daal: 1 cup (Wash Toor daal. Pressure cook daal with 3 cups water . Take 4 whistles and cook on low flame for 5 mins)
- Green chilli: 1 (slit from centre)
- Turmeric pwd/ haldi: 1/2 tsp
- Salt: to taste
- Sugar: 1/2 tsp (optional)
- Tamarind paste
- Vegetables: (You can add any vegetable as per your taste)
- Drumstick: 1
- Bottle gourd/Dudhi/ Ghiya: 1/4 (peeled and chopped)
- Brinjal: 1/4 (chopped)
- Carrot : 1 (small, chopped)
- Tomato: 1 (chopped)
- Green Beans: 2-3 (chopped)
- For tempering:
- Oil
- curry leaves: 7-10
- Dry (whole) red chillies: 2-3
- Asafoetida/Hing: 1 tsp
- Cumin seeds: 1/4 tsp
- Mustard seeds/ rai: 1/4 tsp
- Fenugreek seeds: 1/8 tsp
- Fennel seeds/ saunf : 1/4 tsp
- red chilli pwd
- Sambar pwd: 2 tsp (or you can make fresh sambar paste for which ingredients are as under:)
- Fresh Sambar masala paste: (Gives better taste)
- Chana daal: 2tsp
- Washed Urad daal: 2 tsp
- Cumin seeds: 1 tsp
- coriander seeds: 3 tsp
- fenugreek seeds: 1/4 tsp
- Whole dry red chillies: 2-3
- Fresh grated coconut: 1/4 cup
Method:
- If preparing fresh sambar paste:
- Heat a pan. Add chana daal, washed urad daal, cumin seeds, coriander seeds and fenugreek seeds. Dry roast on low flame for 1 -2 mins.
- Add red dry chillies. Roast for 2 mins. Add fresh grated coconut. Cook for 1 min.
- Turn off the flame.
- Let it cool.
- Using a little water, grind all the above (roasted) ingredients to form a smooth paste.
- Fresh Sambar paste is ready. Keep it aside.
- Heat oil in pan. Add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, hing, green chilli, dry red chilli and curry leaves. Cook for 1 min.
- Now add all the vegetables (drumstick, carrots, brinjal, bottle gourd, tomato, green beans).
- Add haldi, red chilli pwd, salt and water (1-2 cups- as per your requirement)
- Let it boil.
- Cover and cook on low flame for 10-12 mins. (By this time, all vegetables should be cooked)
- Now, add tamarind paste. Add sambar pwd (2 tsp)/ or fresh sambar paste.
- Add boiled toor dal and sugar.
- Mix well. Cover and cook for 5-7 mins.
- Ready to serve with dosa/ idli/ uthapam and coconut chutney
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