Monday, March 29, 2010


Tur dal-1 cup(slightly fry daal for 3 to 4  mins on a low fire.And pressure cook the daal in to a paste and keep aside)
Tamarind paste or Tamarind juice( made from a lime sized tamarind)
Tomatoes-1 large chopped
Onions2 nos med size slits
Green chillies-4 to 5 nos
Corriander leaves
Curry leaves
Salt to taste
Sambhar powder 2 to 3 spoons
For Seasoning:
Mustard seeds half spoon
Fenugreek seeds 1 pinch
Red mirchi 2 nos
Green mirchi 4 to 5 nos
Asaefotida or Garlic flakes(optional)
Oil 2 to 3 spoons
Place a Kadai on Stove,medium  flame,after heating add seasoning items including
Chillies ,and after it splutters ,minimize the flame to low,and add Onion and Tomato pieces.Saute for a few minutes,then add Tamarind Juice in to the kadai and also add Salt.Let it boil.When it started boiling add cooked dal ,allow it to boil for another 5 mins in low fire.Then lastly add 3 spoons Sambar Powder to half cup of water.Stir, and slowly add the mixture to the boiling sambar.Let it boil for another 5 mins ,add Curry and Corriander leaves.
   Lastly garnish with Corriander and Curry leaves and Mustard seeds.
Serve hot with Rice or Chappathis or even Tiffins like Dosa and Idlis.

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