This is another unique recipe from my granny's chettinad
kitchen. In this recipe mustard, pepper and other ingredients are fried in oil
and then ground to powder which is used in making sambar, thus it has derived
its name. This sambar is peppery and no tamarind is used.
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| Chettinad Milagu Sambar |
Ingredients
Drumstick - 2 nos
Brinjal - 4 nos
Cooked Toordal - 1 cup
Onion small chopped - 1 no
Tomato small chopped - 1 no
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 and 1/2 cup
Drumstick - 2 nos
Brinjal - 4 nos
Cooked Toordal - 1 cup
Onion small chopped - 1 no
Tomato small chopped - 1 no
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 and 1/2 cup
For masala powder
Urad dal( Ullutham parrupu) - 2 tsp
Whole Black pepper - 2 tsp
Mustard seeds - 1 tsp
Dry red chilly - 3 nos
Urad dal( Ullutham parrupu) - 2 tsp
Whole Black pepper - 2 tsp
Mustard seeds - 1 tsp
Dry red chilly - 3 nos
Tempering
Mustard seeds - 1 tsp
Asafetida - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp + 1/2 tbsp
Mustard seeds - 1 tsp
Asafetida - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp + 1/2 tbsp
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| Spicy Pepper Sambar |
Method
1. Heat 1/2 tbsp oil in a kadai, add ingredients given under masala powder, fry on low heat until mustard spluttlers and dal turns golden. Remove from heat, allow to cool and grind to fine powder.
2. Mix the masala powder with 2 tsp water to make smooth paste and set aside. If you add masala powder without mixing water directly to the sambar it will form into lumps.
3. In a deep vessel add vegetable, chopped onions and tomatoes, add 1/2 cup water and bring to boil. Cook covered for 7 mins until vegetables are done. Add cooked toordal to the above vegetable and mix well.
4. Add the ground masala paste to the vegetable toordal mixture.
5. Add turmeric powder, salt and 1 cup water to the sambar.
6. Bring the mixture to boil, keep stirring sambar and simmer on low heat for 2 mins.
7. In a small pan heat 2 tbsp of oil, when hot add mustard seeds, curry leaves and asafetida. When crackles, add this tempering to the boiling sambar.
Serve hot with
Steamed rice
Poriyal
1. Heat 1/2 tbsp oil in a kadai, add ingredients given under masala powder, fry on low heat until mustard spluttlers and dal turns golden. Remove from heat, allow to cool and grind to fine powder.
2. Mix the masala powder with 2 tsp water to make smooth paste and set aside. If you add masala powder without mixing water directly to the sambar it will form into lumps.
3. In a deep vessel add vegetable, chopped onions and tomatoes, add 1/2 cup water and bring to boil. Cook covered for 7 mins until vegetables are done. Add cooked toordal to the above vegetable and mix well.
4. Add the ground masala paste to the vegetable toordal mixture.
5. Add turmeric powder, salt and 1 cup water to the sambar.
6. Bring the mixture to boil, keep stirring sambar and simmer on low heat for 2 mins.
7. In a small pan heat 2 tbsp of oil, when hot add mustard seeds, curry leaves and asafetida. When crackles, add this tempering to the boiling sambar.
Serve hot with
Steamed rice
Poriyal
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