Tuesday, 20 June 2017



Mysore dal 100 gms
Tamarind one gooseberry size
Shallots 10 nos
Curry leaves10nos
Tomato one chopped
Sambar powder two spoons
Asafoetida one generous pinch
Cauliflower florets 10 nos
Coriander leaves chopped one tablespoon
Sesame oil one tablespoon
Mustard seeds one spoon
Salt to taste.


Cook Mysore dal with required water, turmeric, and few drops of castor oil.
You can cook this Mysore dal with turmeric, castor oil in pressure cooker allowing two whistles.
Soak the tamarind in one cup of water and get tamarind extract.
Wash the florets.
Peel off the shallots and chop them.
Heat the wok with oil over a medium flame.
Add mustard seeds to pop up.
Add shallots, curry leaves and saute for a few seconds until the shallots gets transparent.
Add tomato cubes and sambar powder and asafoetida.
Add cauliflower florets.
Saute for a while and pour the tamarind extract.
Add salt required. 
Allow boiling until the tamarind extract gets thickened.
Add the dal mixture with one cup of water.
Allow boiling for five minutes.
Switch off the flame.
Add coriander chops.

A fine flavorful cauliflower sambar is ready to serve.
Serve hot topping with cow ghee and steamed rice.

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