Hi friends!!!!
Let's discuss about various types of sambhar, the main accompaniment of rice. They are:
1. Paruppu Sambhar (Any vegetable can be used along with paruppu)
2, Vendhaya Kuzhambu
3. Vatha Kuzhambu
4. Morkuzhambu
5. Arachuvitta Sambhar
The list would be added as and when the recipes are posted.
PARUPPU SAMBHAR:
This usually contains vegetables cooked in tamarind juice mixed with Tuvar Dhal/Moong Dhal.
Ingredients:
1. Ladies Finger - 2 or 3 (cut into bigger parts)
2. Tuvar Dhal / Moong Dhal - 1 cup (cooked in pressure cooker for 5 or 6 whistl
es and made into a paste using ladle)
3. Tomato - 1 (cut and mashed)
4. Home made Sambhar powder (version 1) - 3 tsps or as per taste.
5. Tamarind juice or paste - 2 or 3 cups
6. Green Chilly - 1 for flavor
7. Turmeric Powder - Little
8. Salt - As per taste
9. Asafoetida - Little
To temper:
1. Mustard Seeds - 1 tsp
2. Fenugreek Seeds - 1/2 tsp
3. Curry Leaves - 1 or 2 sprigs
4. Gingelly Oil - 1 tsp
Procedure:
Let's start with the procedure:
1. Place a kadai on the stove and switch on the stove.
2. Add a little oil into the kadai and wait till it heats.
3. Add mustard seeds and allow it to splutter.
4. Add fenugreek seeds along with curry leaves and fry for 2 seconds.
5. Next, add the vegetable ( ladies finger) along with tomato and allow it to cook for 5 minutes.
6. After the vegetables are cooked, add the tamarind juice along with turmeric powder.
7. When the raw smell of the tamarind juice is gone, add the cooked dhal, sambhar powder, asafetida and salt.
8. Allow the mixture to boil for sometime.
9. Add the green chilly after cutting into 2 pieces.
10. Allow it to boil for 1 more minute and switch off the stove.
11. Decorate it with coriander leaves and serve it with rice.
Next, let's learn how to cook vendhaya kuzhambu!!!!!
Let's discuss about various types of sambhar, the main accompaniment of rice. They are:
1. Paruppu Sambhar (Any vegetable can be used along with paruppu)
2, Vendhaya Kuzhambu
3. Vatha Kuzhambu
4. Morkuzhambu
5. Arachuvitta Sambhar
The list would be added as and when the recipes are posted.
PARUPPU SAMBHAR:
This usually contains vegetables cooked in tamarind juice mixed with Tuvar Dhal/Moong Dhal.
Ingredients:
1. Ladies Finger - 2 or 3 (cut into bigger parts)
2. Tuvar Dhal / Moong Dhal - 1 cup (cooked in pressure cooker for 5 or 6 whistl
es and made into a paste using ladle)
3. Tomato - 1 (cut and mashed)
4. Home made Sambhar powder (version 1) - 3 tsps or as per taste.
5. Tamarind juice or paste - 2 or 3 cups
6. Green Chilly - 1 for flavor
7. Turmeric Powder - Little
8. Salt - As per taste
9. Asafoetida - Little
To temper:
1. Mustard Seeds - 1 tsp
2. Fenugreek Seeds - 1/2 tsp
3. Curry Leaves - 1 or 2 sprigs
4. Gingelly Oil - 1 tsp
Procedure:
Let's start with the procedure:
1. Place a kadai on the stove and switch on the stove.
3. Add mustard seeds and allow it to splutter.
4. Add fenugreek seeds along with curry leaves and fry for 2 seconds.
5. Next, add the vegetable ( ladies finger) along with tomato and allow it to cook for 5 minutes.
6. After the vegetables are cooked, add the tamarind juice along with turmeric powder.
7. When the raw smell of the tamarind juice is gone, add the cooked dhal, sambhar powder, asafetida and salt.
8. Allow the mixture to boil for sometime.
9. Add the green chilly after cutting into 2 pieces.
10. Allow it to boil for 1 more minute and switch off the stove.
11. Decorate it with coriander leaves and serve it with rice.
Next, let's learn how to cook vendhaya kuzhambu!!!!!
