This is a traditional version mostly loved by Tamilnadu folks. It is very easy to make. Usual tempering, blending with tamarind extract, incorporating chayote cubes make this yummy sambar.
How to make?
Just follow the steps below!
Ingredients:
Chayote veggie a half
Tamarind, a marble size
Pressure cooked Toor dal 50 g with half a spoon of turmeric
and few drops of castor oil allowing five whistles.
Sambar powder 1 tsp
Turmeric 1/2 a spoon
Salt 3/4 tsp
Asafoetida one pinch
Mustard seeds 1/2 tsp
Groundnut oil 1 tbsp
Shallots 8 peeled and chopped
Curry leaves 10 pcs
Coriander greens to enhance the flavour, a fistful
Procedure:
Peel off the half portion of the veggie.
Chop it into cubes.
Pressure cook Toor dal 50 g with required water, turmeric and castor oil allowing five whistles.
After pressure release, open the cooker and mash the dal well.
Heat the pan with oil. add shallots, curry leaves.
Saute them until the shallots turn transparent.
Add asafoetida, sambar powder. add veggies.
Reduce the flame and saute for 2 seconds.
Add tamarind extract.
Add salt.
Allow boiling and bubbling for 10 seconds.
Now add toor dal extract and 250 ml water.
Cook for another five minutes on a medium heat.
Final touch coriander green finely chopped.
Do refer the youtube video of Kongu Traditional Recipes for live performance!
Thank you Dears.
Sambar is ready to enjoy with hot steamed rice topped with one spoon of fresh ghee.
How to make?
Just follow the steps below!
Ingredients:
Chayote veggie a half
Tamarind, a marble size
Pressure cooked Toor dal 50 g with half a spoon of turmeric
and few drops of castor oil allowing five whistles.
Sambar powder 1 tsp
Turmeric 1/2 a spoon
Salt 3/4 tsp
Asafoetida one pinch
Mustard seeds 1/2 tsp
Groundnut oil 1 tbsp
Shallots 8 peeled and chopped
Curry leaves 10 pcs
Coriander greens to enhance the flavour, a fistful
Procedure:
Peel off the half portion of the veggie.
Chop it into cubes.
Pressure cook Toor dal 50 g with required water, turmeric and castor oil allowing five whistles.
After pressure release, open the cooker and mash the dal well.
Heat the pan with oil. add shallots, curry leaves.
Saute them until the shallots turn transparent.
Add asafoetida, sambar powder. add veggies.
Reduce the flame and saute for 2 seconds.
Add tamarind extract.
Add salt.
Allow boiling and bubbling for 10 seconds.
Now add toor dal extract and 250 ml water.
Cook for another five minutes on a medium heat.
Final touch coriander green finely chopped.
Do refer the youtube video of Kongu Traditional Recipes for live performance!
Thank you Dears.
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