Sambar can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Drumsticks + Aubergine, Carrot, Radish, Cabbage, Baby Onion, BaLekai (unripe Plantain), Mangalore Southekai, Thondekai (Ivy Gourd), Mixed Veg, etc.
Ingredients
Togari BeLe (Yellow Lentil): 1 handful
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Neerulli (Onion): 1 (sliced length-wise)
Huli (Tamarind): a marble-sized piece
Sambar Pudi (Sambar Powder): 2 tsp
Neeru (Water): 1 cup
Uppu (Salt): to taste
for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Enne (Oil): 1 tsp
Method
Boil the above ingredients in a pressure cooker (3 whistles) or simmer in a saucepan for 30 mins. 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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