Monday, September 12, 2011

Green Chili Sambar

Moong dal - 1/2 cup
Thuvar dal - 1/4 cup
Drumstik - 1 or 2
Potato - 1 (cut into cubes)
Carrot -1 (cut into slices)
Brinjal - 1
Big Onions - 1 cup
Ginger - 2 tsp (chopped finely)
Garlic - 2 tsp (chopped finely)
Green Chili - 6-8 (cut lengthwise)
Grated Coconut - 2 tbspns
Tamarind - a small ball
Lemon juice - 1 tsp
Coriander leaves - a few
Sambar Powder - 2 tbspns
Turmeric - 1/1 tsp
Hing Powder - 1/2 tsp
Salt - according to taste
Mustard Seeds - 1 tsp
Red Chili - 1 
Curry Leaves - a few

Heat the pan and fry the moong dal for sometimes and add the thuvar dal and switch off the gas. Then pressure cook the dals.
Note: Don't fry the dal until it becomes brown. Fry until the smell of the dal comes. It is not necessary to fry the thuvar dal.
In a kadai heat some oil then fry the onions, green chilies, garlic for sometimes until it turns brown. Then add the vegetables and fry for 2 minutes and add the tamarind water, turmeric and sambar powder.
Grind the coconut with water nicely. When the vegetables are cooked add the dals, salt, grinded coconut, hing powder and mix it nicely and allow it to boil for 4-5 minutes.
Heat oil in a fry pan season with mustard seeds, red chili, curry leaves and then add it to the sambar. Finally add the coriander leaves and lemon juice.

Tip of the day: To keep green chilies fresh for a longer duration remove their stems before storing.

No comments:

Post a Comment