Recipes - Thick Sambar
- Sheryl Vaz
- Bejai/Mangalore
Ingredients:
½ Kg. Mixed Vegetables ( potato, brinjal, beans, carrot etc. )
½ cup tur dall
1 onion
2 green chillies
6 flakes garlic
1” ginger
1 tomato
2 ” Jaggery
Salt as per taste
To grind:
1 tsp. urad dall
1 tsp. chana dall
½ tsp. fenugreek (methi)
2 tsp. coriander
½ tsp. mustard
¼ tsp. turmeric
7-8 long red chillies
½ cup coconut
1 sprig curry leaves
Small ball of tamarind
Seasoning:
2 tbsp. oil
¼ tsp. mustard
½. tsp. urad dall
2 red short chillies
2 sprigs curry leaves
Method:
Dry roast all the ingredients mentioned “ to grind ” except tamarind and turmeric and set aside. Once cooled grind into a fine paste along with tamarind and turmeric. Wash & cut the veggies into bite sizes. Wash & soak tur dall for ½ hour in water. Pressure cook dall until soft. Cook all the veggies along with chopped onion, tomato, green chilly, ginger and garlic. Add cooked dall and masala paste to the cooked veggies and mix well. Add salt and jaggery and boil for another 5 minutes and set aside.
Heat a pan with 2 tbsp. oil. Splutter mustard. Add urad dall along with red short chilly and curry leaves. Fry until brown and pour this over the sambar. Serve hot with idlis, dosas or steamed rice.
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