Cookbook:Sambar II (Kerala/Tamil style)
Appearance
Sambar II (Kerala/Tamil style) | |
---|---|
Category | Indian recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 cup toor dal
- Oil
- ¾ tbsp asafoetida (kayam)
- 2 tbsp chile powder
- 2 tbsp coriander powder
- 1 tbsp coriander seeds
- ½ ea. coconut, flesh shredded
- 2 cups mixed vegetables (small onions, tomato, drumstick)
- ½ tbsp turmeric powder
- 1 tbsp tamarind paste
- 1 tbsp mustard seeds
- Coriander leaves and curry leaves for garnishing, finely chopped
Procedure
[edit | edit source]- Wash and cook the dal until soft. Mash it.
- Heat the pan and add 1 tsp oil. Add asafoetida, chili powder, coriander powder, and coriander seeds. Fry them well.
- Add coconut and fry until the mixture is dark red in colour (do not burn it). Remove from heat and let cool.
- Wash the vegetables, and boil them in a pot of water with the turmeric powder.
- When the vegetables are almost done, add tamarind paste and allow it to boil for some time.
- Grind the coconut mixture, then mix in the mashed dal. Stir this combination into the pot of vegetables, and let it boil for some time.
- Season with salt to taste, and mix in the mustard seed and curry leaves.
- Serve hot, garnished with the coriander leaves.