Brinjal - 5
Red chillies - 4 - 2 for grinding and 2 for seasoning
thoor dal - Pressure cook it
Oil - 3 tsp
For Seasoning :
Green Chillies - 3 - (This is optional.If there is no sambar powder,u can add green chillies)
Channa Dal - 1/2 tsp
Red Chilli - 2
Oil - 3 tsp
Things to keep ready :
1) Cut the brinjal into two halves and keep it aside..
2)Soak the tamarind in water and extract the juice.
3)pressure cook the thoordaal..
4)Heat oil in the pan,Add red chillies, coriander seeds, (Kadalai paruppu)channa dhal,fenugeek seeds,curry leaves,. Fry it till it becomes golden color. Cool the items and grind it with shredded coconut into a paste.No need to fry the coconut..
How to cook:
--Heat oil in the pan, add the mustard seeds,when it splutters,add channa dal,curry leaves,red chiili,fenugreek seeds fry it well,
--Add the cut brinjals,fry for sometime..
--Add the tamarind water and salt..let it boil,now add the sambar powder and bring it boil for 5mins
--Now add the ground paste(Step 4)let it boil for 2mins and finally add the mashed thoordal with some water..
--Sambar has to be in thick consistency..It should not be like Rasam which is very thin..
--Heat 2 tsp oil in a pan,Add curry leaves and hing..fry it and add it to sambar which gives more taste..
--Serve hot with plain rice and a tsp of ghee ..
--DONOT add cumin seeds to sambar..it will spoil the sambar taste..
Posted by Ranjani | Labels: Sambar Varieties |