Tuesday, 9 July 2013

Vengaya Sambar
Toor dal / Thuvaram paruppu ( cooked) - 1/2 cup
Shallots / small onions halved - 18 to 20 nos
Tomato large chopped - 1 no
Curry leaves - few
Coriander leaves - few
Tamarind paste - 1/2 tsp or tamarind pulp - 1/4 cup
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 cup
Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Dried red chillies - 2 nos
Fenugreek / methi seeds - 1/4 tsp Hing / Asafetida - few pinch
Shallots Sambar
Heat oil in a deep pan, add mustard seeds, urad dal, fenugreek seeds, dried red chillies and fry until urad dal turns golden brown. Add curry leaves, hing, chopped onion to the pan and fry for 2 minutes.
Add chopped tomatoes, fry for 2 more minutes.
Lower the pan heat add turmeric powder and sambar powder, sauté for few seconds.
Now increase the pan heat to high, add tamarind paste, salt and water, mix well and bring mixture to boil. Cover pan with lid and simmer gravy for 5 mins.
Add the cooked toor dal, mix well until the sambar slightly thickens. Garnish sambar with chopped coriander leaves and serve hot with
Steamed rice
Onion Sambar