Monday, September 28, 2009

Arechuvitta Sambar

1/2 lb Pearl Onions (OR)1 tsp Mustard SeedsGhee
1/2 lb Mixed Winter Vegetables6-8 Curry LeavesSalt
2 medium Tomatoes1 pinch Hing
1 cup Tur Dal1 tbsp Dhania Seeds
1 tbsp Chana Dal
6-8 Dry Red Chillies
1 tsp Methi Seeds
3-4 tbsp Grated Coconut
1 pinch Turmeric
1 tbsp Jaggery
Fresh Dhania

Pressure cook and mash the Tur Dal.
Roast the Chana Dal, Dhania Seeds, Methi Seeds, Dry Red Chillies for a couple minutes until they are golden brown and lose the raw smell.
Grind this along with the coconut and 1/2 cup water to make a fine paste.
Take a lemon sized ball of tamarind and make an extract with about 4 cups of warm water.
The sambar can be made either with just pearl onions or a mix of winter vegetables like Okra(Bhindi), Eggplant (Baingan), Squash, Pumpkin, Bell Peppers,etc.
Peel and wash the pearl onions or use frozen ones.
Chop the tomatoes into 1 inch pieces.
In a pot, add 2-3 tsp of ghee and let the mustard seeds splutter.
Add the curry leaves and hing.
Add the vegetables and saute for about 5 minutes.
Add the tamarind water, coconut paste, jaggery, turmeric and salt and bring to a boil.
Once it boils, set on a medium simmer for about 12-15 minutes until all the begetables are well cooked and tender.
Add the mashed Tur Dal and boil for a minute or two.
Season with fresh Dhania and serve.

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