FOR SAMBAR
- Green gram 2 cups
- Onion 2 big
- Tomatoes 3
- Coriander powder 2 tbsps
- Jeera powder 1 1/2 tbsp
- Chilly powder 2 tsp
- Turmeric 1 tsp
- Jaggery 1 tsp
- Salt 3 tsp
- Water 1 liter
- Coriander leaves little
- Green chilies 5
FOR SEASONING SAMBAR
- Oil 3 tbsps
- Mustard seeds 1 tsp
- Urad dhal 1 tsp
- Bengal gram dhal 1 tsp
- Hing 1/2 tsp
- Red chilies 2 broken
- Curry leaves few
INGREDIENTS
FOR SIDE DISH
- Cooked green gram 1 cup
- Onion 1 cut
- Green chilies 5 slit
- Coconut 1/2 cup
- Oil 1 tbsp
- Mustard seeds 1/4 tsp
- Urad dhal 1/4 tsp
- Bengal gram 1/2 tsp
- Hing 1/4 tsp
- Curry leaves few
- Salt 1 tsp
- Turmeric 1/4 tsp
METHOD
FOR SAMBAR
- Wash and cook green gram for 3 whistles.
- Drain water and keep it aside.
- Grind 1 cup of green gram and add to the dhal water.
- Cut onion, tomatoes, green chilies and coriander leaves.
- Heat oil in a pan add seasoning and splutter mustard, fry dhal.
- Add red chilies, curry leaves, hing add cut onion and saute for a minute.
- Add tomatoes, turmeric, chilly powder, coriander powder, jeera.
- Mix and cook on low heat until tomatoes are mashed well with closed lid.
- Stir the dhal and water, pour into the pan, add salt and jaggery.
- Boil once and simmer for 15 minutes on low heat.
- Garnish with coriander leaves.
METHOD
FOR SIDE DISH
- Heat oil in a kadai add mustard, urad and bengal gram.
- Splutter mustard and add green chilies, curry leaves, hing and cut onion.
- Fry till translucent and add cooked gram, salt and fry forv a minute.
- Sprinkle grated coconut and fry for another minute.
- Serve sambar on small idlies, garnish with green gram, and ghee.
- This sambar, small idli and green gram makes a good combination.
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