Once I was watching cookery show I came across
this, it’s Revathi Sanmugams recipe with few modifications.
To Grind:
Ingredients:
Toor Dal
|
1 Cup
|
Squash
|
1 Cup
|
Tamarind
|
Small Lemon Size
|
Onion
|
1 Cup
|
Tomato
|
¾ Cup
|
Turmaric Powder
|
1 Tsp
|
Mustard Seeds
|
1 Tsp
|
Cilantro
|
Few
|
Curry Leaves
|
Few
|
Salt
|
|
Oil
|
Clove
|
3
|
Cinnamon
|
¼ Inch
|
Split Channa Dal
|
1½ Tbsp
|
Corriander Seeds
|
2½ Tbsp
|
Cumin Seeds
|
1 Tbsp
|
Funnel Seeds
|
1 Tbsp
|
Fenugreek Seeds
|
½ Tbsp
|
Black Pepper
|
1 Tbsp
|
Dry Red Chili
|
2-3
|
Poppy Seeds
|
½ Tbsp
|
Directions:
- In a pan fry all the ingredients to grind without oil, until nice aroma comes. Cool down and make a fine powder keep aside.
- Soak Tamarind in water and make a thick pure. Pressure cook toor dal and squash, mash it and keep aside.
- In a pan heat some oil splutter mustard seeds add onion and curry leaves salute it, add tomatoes wait until it cooks.
- Now add tamarind pure, wait until raw smell goes. Add some water to the ground powder mix without any lumps.
- Once tamarind pure start to boil add this powder mixture, turmeric powder and a pinch of asafetida.
- Let this mixture cook for few minutes, add mashed toor dal and squash mixture.
- Add enough salt and water let it boil for few more minutes.
- Add cilantro and few curry leaves before removing from heat.
- Serve with idli, dosa, vada, uppma etc.
Note:
- After it cools down this sambar will become thick so add enough water while cooking or else add hot water before serving.
- In that original recipe they didn’t add Clove, Cinnamon, fennel seeds, black pepper.
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