Sambhar
Ingredients
Vegetables: Any veggies can be used like Ladys Finger, Brinjal, White
Pumpkin, Small Onion, Capsicum etc etc.
Tamarind - 1 lemon size ( extract the pulp after keeping in boiling water for some time)
Tur dal - 5-6 tbsps cooked and mashed
Salt - to taste
Hing - a pinch
Paste:
Dhania - 1 tbsps
Chana dal - 1 1/2 tbsp
Red Chillies - 5-6
Methi seeds - 1/2 tsp
Coconut - 1 1/2 tbsps
Method:
- Roast all items for paste and powder it either dry or you can make it a
paste. Coconut need not be really roasted, add it lastly and put off the
gas. It should juts about become slightly fry in that heat.
- In a kadai, add the tamarind pulp, salt and hing and all the vegetables.
according to the vegetable, you must either pre cook it slightly in the
oven or cooker and then add. turnip or mooli, you have to keep in
the cooker for 1 whistle, for capsicum, lady's finger, brinjal potato
etc you can directly add it to the tamarind pulp for boiling. After it
starts boiling, add the paste and cook for 2 mins. Lastly add the dal
and mix well.
- Put off the gas and give vaghar in ghee for rai and 1
green chilli. For garnishing you can add corainder leaves.
Note: For small onion sambhar, do not add hing and while making the
paste add 2-3 small onions.
