Tuesday, June 8, 2010

Paruppu Sambar

Sambar is an almost everyday menu for SouthIndias (esp., tamil people). This is easiest way to prepare sambar.

Prep Time: 70 mins
Cooking time: 40 mins

Okra - 10-12 pieces (chopped into 1/2 sizes)
(can be replaced with chayote, white/ yellow pumpkin, Radish, Drumstick, or Onion)
Sambar masala powder - 1 tbspn
Turmeric - 1/5 tspn
Fenugreek seeds - 1/4 tspn
Asafoetida - 1/4 tspn
Tamarind water - 1/2 cup
Cooked Toor dhal - 1 1/2 cup
Oil - 4 tbsp

Mustard seeds - 1/2 tspn
Urad dhal - 1/2 tspn
Curry leaves - 2 bunches
Corriander leaves - 1 bunch
Oil - 1 tbsp

1. Add oil to pan and add fenugreek seeds, after it turns color add the cut vegtables. To this add the Asafoetida and fry this for a minute.  Add the Tamarind water. ( I add fresh tamarind to water and make it to boil. Take this water)
2. To this add the sambar powder, turmeric powder, salt  and let it cook for 15 mins.
3. Mash the cooked dhal and add to the above sambar.
4. Let this cook for another 10 mins.
5. In another saute pan, crackle mustard seeds with 1 tspn oil, then add the urad dhall and curry leaves. Once it turns golden, add to the sambar.
6. Now it is ready to serve along with the rice.

I usually do not add coriander leaves, as I cannot keep the sambar for more than a day. If you intend to use the sambar in a day, then you can add.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...