This is a different version of Sambar made with Coconut instead of Lentils. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Okra, Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Radish, Kudane/Kustikai (mini Aubergines), etc.
Ingredients
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Neerulli (Onion): 1 (sliced length-wise)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 1 cup
Uppu (Salt): to taste
for Grinding
Thenginakai (Coconut): 1 cup (grated)
Sambar Pudi (Sambar powder): 2 tsp
for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Enne (Oil): 1 tsp
Method
Boil the above ingredients in a saucepan for 10 mins. Grind the coconut and Sambar Pudi to a smooth paste and add it to the Sambar. Heat 1 tsp oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the Sambar just before serving.
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