Thursday, December 20, 2007


(serves 6)
Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like sambar onions, white
pumpkin, chow-chow)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Salt - 1-3/4 teaspoon - 2 teaspoons
Sugar - 1-1/2 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4.
Oil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Hing powder - 1/4 teaspoon
Pressure cook dhal with one and a half cups of water
for ten minutes. When cold mash well. Soak tamarind in one cup of
water, for five minutes, squeeze well and strain out juice.
Cook vegetables in one and a half cups of water. When
three quarter cooked add slit green chillies, salt and
sugar. Add tamarind water and simmer till raw smell disappears. Add
mashed dhal, rasam powder and curry leaves. Simmer
tillthick, add coriander leaves.
Heat oil in a pan, add mustard seeds, black gram dhal
and red chilli. When mustard seeds splutter, add hing powder and
pour the seasoning over the sambar. Serve sambar hot with rice and

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