Thursday, September 17, 2009

Podi Pota Sambar

1 cup Capsicum1 tsp Methi SeedsGhee
1 cup Tomato1 tsp Mustard SeedsSalt
1 cup Squash3-4 Curry Leaves
1 cup Tur Dal1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
1 tsp Jaggery
Fresh Dhania

Pressure cook the Tur Dal until soft and mushy.
Chop the squash, tomato, bell pepper into 1/2 inch cubes.
Take a concentrated extract of the tamarind in about 4 cups of water.
In a thick bottom pan, add 2-3 tsp of ghee and mustard seeds.
Once it splutters, add methi seeds, hing and curry leaves.
Once the methi seeds are lightly browned, add the vegetables and saute.
Cook until the vegetables are about 1/2 cooked.
Add the tamarind water, jaggery, turmeric, sambar powder and salt.
Bring to a boil and simmer for about 10-12 minutes.
Add the mashed tur dal and boil again for a minute or two.
Season with Dhania and serve.
This sambar can be prepared with any vegetable like Banana Blossom, Bhindi, Baingan, Raddish, White Pumpkin, Pearl Onions…

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