Madras Sambar
I tried this and I think it tastes just like the Hotel Sambar in Chennai
Ingredients:
Small Onions [You get it peeled in the US of A] - 1 Packet
Toor Dhal - 1/2 cup
Moong Dhal - 1/2 cup
Tomatoes - 3 to 4
Garlic - 5 to 8 pods
Chilli - 4
Sambar Powder - 2 tsp
Coconut - 2 tsp
Cummin Seeds [Jeeragam] - 1 tsp
Mustard Seeds + Curry Leaves - Seasoning
Turmeric Powder - 1 tsp
Asafoetida - 2 pinches
Jaggery - A pinch
Ginger - small piece
Oil - Cooking medium
Ghee - For flavor and richness
Preparation:
- Soak the Dals for 30 minutes and pressure cook with Garlic.
- Heat Oil in the frying pan and add the seasonings (Mustard, Cummin, Ginger, Curry leaves and green chilli)
- Add the small onions and fry till they turn reddish or change color
- Add tomatoes, sambar powder, turmeric powder, asafoetida and the cooked dhals
- Wait till the pulp seperates to form curry.
- Add coconut scrapings [I used the canned coconut available in Indian grocery stores]
- If you wish, you can pressure cook it [one whistle]
- Now you can accentuate the taste, by adding jaggery
- For a rich taste, you can add ghee
You can serve this with Ven Pongal, Dosa or plain rice
Technorati Tags: Recipes, Sambar, Indian Cooking, Madras Samayal
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