DRUM STICK SAMBHAR – SOUTHERN STYLE This is a basic daal preparation & can be eaten with rice or Idli & Dosa. For the best tasting sambhar use tender drumsticks. It can be refregerated and used for a couple of days. INGREDIENTS Half Cup Toor (Arhar) dal (pressure cook to smooth with 2 cups water), 4 drumsticks (cut to small finger length), 3 onions (small to medium size) , 1 big tomato (chopped small), 4 green chilies, 1 tbsp. ginger garlic paste, 1 tsp red chili powder, Half tsp Haldi, 4 tbsp. sambhar powder – preferably MTR or Melam or Eastern or any South Indian Brand (avoid MDH or Catch or Everest or any north brand), small tamarind ball (adjust) (soak in warm water,squeeze and fliter the juice), Handful fresh grated coconut TADKA 2 red chili (broken), 8-10 kadi patta leaves, Half tsp mustard, Half tsp cumin, Half tsp methi, 1 garlic mashed, cooking oil, Pinch of hing, Coriander leaves METHOD 1. Pressure cook daal to smoothen. Set aside 2. Pour 4 cups of water in a utensil and add all the chopped vegetables and cook till drumsticks are half cooked 3. Add salt, turmeric, redchili pow, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully cooked. 4. Add coconut, tamarind juice and dal puree. Alternately you can use a colander to filter the dal. Add coriander leaves. press dal with a big spoon. 5. Mix well. Bring it to a boil and give Tadka with the above mentioned ingredients. Its ready to serve :-)
Posted on: Sun, 28 Sep 2014 15:20:03 +0000
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