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Sambar
Ingredient
- 2 tbsp channadal
- 1 bunch coriander leaves
- 2 tbsp coriander seeds
- 2 tbsp cumin
- 1 bunch curry leaves
- 2 piece garam masala
- 30 grams ginger-garlic
- 1 number grated coconut
- 1 tsp hing-asafotida
- 1 tbsp jaggery or sugar
- 1 tsp methi seeds-fenugreek
- 300 grams mix sambhar vegetables
- 1 tbsp mustard
- 4 tbsp oil
- 1 large onions
- 2 tbsp peppercorns
- 6 piece redchilli
- 1 tbsp rice
- 1 to taste salt
- 40 grams tamrind
- 200 grams tomatoes
- 1 tsp turmeric
- 1 cup yellow dal -toordal
Directions
- Sambhar masala- Heat heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns
- And coriander seeds,red chillies ,rice channadalcan also add little urad dal,. Stir and roast for 3-4 minutes
- Reducing the heat if necessary to take care that the spices don't burn.
- In the same pan, heat 2 teaspoons oil and roast garlic ginger ,hing ,turmeric When they start to colour continue roasting.
- Add the pan contents to the bowl and cool along with the spices.
- Add all to a grinder and make it into a fine paste.
- Sambhar making Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds,hing ,red chillies &cumin seeds.
- Add the shallots or big cut onions ,turmeric powders, stir add curry leaves ,chopped green chillies and mix vegetables
- Add tomatoes tamrind juice and add water and cook till the vegetables are half done add sambhar masala
- Add half the qty and save the rest to use next time in fridge when the vegetables are 3/4 cooked
- Add mashed dal and cook for 30 min in slow flame nice fragrance of sambhar will spread all of your house
- Add seasonings ,sugar and finish of with coriander leaves eanjoy with rice idli ,dosa






