Thursday, 28 August 2014

Thenga varutharacha Sambar- with stepwise picture



I usually prepare sambar with store bought sambar powder but my younger sister ‘Khansa’ gave this recipe and I wonder when she has grown up, she was a kid for me always....she never known how to prepare a cup of tea but now she is an expert in cooking. Now she even prepares Biriyani too...
Ingredients
1 Drumstick/ Muringakka (cut in to 6cm pieces)
1 Carrot (cut into square pieces)
1/ 2 cup square pieces of Yellow cucumber/ vellarikka
¼- ½  cup square pieces  Yam/ elephant foot yam/ chena
1 Raw plantain/ Pachakkaya (First cut vertically then make 5mm pieces)
2 Okra/ vendakka (cut into 4or 5cm pieces)
1 small size onion (cut into square pieces)
1 Tomato (cut into square pieces)
2 green chili
½ cup toor dal
1 cup grated coconut
Tamarind (size of a small lime)
2 ½ tbsp coriander powder
½ tbsp chili powder
½ tsp turmeric powder
½ tsp asafetida
Pinch of cumin seed powder
2 tbsp coconut oil
½ tsp mustard
4or 5 dried red chili
Curry leaves

Preparation
1)    Soak tamarind in ¼ cup water and take tamarind pulp. Keep aside
2)   In a pan, add grated coconut and saute well till it turn brown and spread nice smell. Add coriander powder, chilli powder and turmeric powder. Fry till the raw taste goes and turn slightly brown. Add asafetida and cumin powder. Stir for a few seconds, then switch off the flame. Once it cooled completely add ½ cup water, grind well. Keep this aside
3)   Put all veggies except tomato and okra in a pot. Add some water to cover veggies slightly. Add salt and green chili. Close the lid and cook
4)   In a pressure cooker cook the toor dal with some water
5)   Once the veggies cooked well add cooked toor dal
6)   Mix well and keep for a few minutes, then add the tamarind pulp
7)   Add coconut paste and mix. Keep on low flame for 4 minutes
8)   In a separate pan, add ½ tbsp coconut oil. Add tomato, then okra, fry this for 3-5 minute and add this in above sambar. Keep in low flame for few minutes, then switch off the flame
9)   Heat coconut oil in a pan and add mustard. Once it splutters add dried red chili and curry leaves. Fry then adds this (along with coconut oil) into prepared sambar.



















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