Sulekha Curry Leaf

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

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