Making sambar is with the same ingredients for making sambar for idli/dosas...it is just the consistency of sambar is very thick and also that the toor dhal is not mashed well as done in other sambars.

Toor dhal - 3/4th cup
Onion - 1 small Sliced thin long
Tomato - 2 chopped fine
Tamarind - one lime size
Vegetabales - 1 cup ( can use any varieties like brinjal, carrot, potatoes, capsicum, drumstick, chow chow...)
Sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp
Cilantro - few chopped

Mustard seeds, urad dhal, curry leaves, hing a pinch and 2 red chillies.

Cook toor dhal with 2 cups of water in a pressure cooker/pan for 2 whistles.
Soak tamarind in water for 20 minutes and extract a dilute pulp.
Heat oil in a pan and add onion and fry till transparent..next add tomatoes and mash and cook till pulpy...now add vegetables and saute for a minute and add, turmeric powder and tamarind pulp along with a cup of water....let it cook together till the vegetables are soft...then add the cooked dhal( no need to mash..it is has maintain its texture) along with sambar powder and salt..reduce flame and let it cook together for another 5 minutes ...temper it with the tempering ingredients and enjoy with idli/dosas also with ven pongal and surely with rice too.

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