Email: subhadra13702@yahoo.com

More Kulzambu (Buttermilk Sambar)

Ingredients for Cooking

Tamarind - 3/4th a lime size
Salt -1 tspn
Sambar powder- 1 spn
Toovar dal- 3 spn
Methi (vandhayam) - 1/2 spn
Oil - 2 spn
Asafodia - to taste
Black gram dal - 1 spn
Green chillis - 3
Coconut - 4 to 5 spn (grated)
Curd (preferably sour) - 1 1/4 cup

Vegetables:
Okra - 2 or 3 cut into 3 pieces
White pumpkin - 6-7 pieces cut into medium size

For Seasoning:
Coconut oil - 1 tspn
Mustard - 1/2 tspn
Jeera - 1/2 tspn
Curry leaves
Corriander leaves

Method:

1. Soak toovar dal in warm water for half an hour.
2. Soak tamarind in 1-1/2 cup of water and extract the juice.
3. Boil tamarind juice with the vegetables till soft with sambar powder and salt. ( Can use vegetables like chow-chow or egg-plant cut the same way) boil for a few minutes...
4. In the meantime heat oil in a pan and fry methi and when it becomes brown add asafodia and black gram dal.
5. Add green chillis to it saute for a few seconds.
6. Drain toovar dal from the water and add with the green chillies fry it for a few minutes till the water gets evoporated and the mixture becomes dry.
7. Remove the contents from fire add grated coconut
8. Grind into a paste just a round before taking it off add curd to it (tip: if curd is not sour try adding a spn or two of sour cream..it works ! )
9. Blend the curd and the rest of the ground mix and add to the boiling tamarind and vegetables.
10. Bring it to boil.
11. Garnish with fried mustard, jeera and fresh finely chopped corriander and curry leaves.
12. Best when served with steamed rice!