Friday, 14 March 2014


Ash gourd:6 small pieces
Drum Sticks:1.peeled and cut
Okra/Lady’s Finger:4
Cauliflower florets:few
Toor Dal:1/4 cup
Green chillies: 2,slit
Garlic Pods: 4-5
Turmeric powder : 1/2 tsp
Tamarind extract:1/4 cup
Chopped coriander leaves:1 handful
Red Chilly powder: 1 tsp
Coriander Powder : 1 tsp
Sambar Powder : 3 tsp
Mustard Seeds : 1/4 tsp
Red Chillies : 3
Curry Leaves :A spring
Shallots: 3
Asafoetida: A pinch
Cumin seeds:A pinch
Fennel seeds :A pinch
Ground pepper:A pinch
Oil : 3 tbsp
Water:As needed
Salt: As needed
Preparation Method
1.Pressure cook Dal and once done add all vegetables along with onion,tomato ,garlic pods,turmeric powder,green chillies and salt
2.Cook up to 3 whistles.(Add enough water so as to cover the vegetables)
3.Remove the lid and add tamarind extract, Stir and simmer on low flame for some more time .
4.Add Red chilli powder,coriander powder and asafoetida powder and simmer for 2 more minutes.
5.Add sambar powder and mix well. Then add  coriander leaves.
6.In pan put a pinch of cumin seeds,ground pepper and fennel seeds ,saute for 2 minutes and grind it ,add this to the curry. 
7.Heat oil in a pan and allow mustard seeds to splutter.
8.Add chopped shallots, red chillies and curry leaves and fry for a minute.
9.Pour this to the sambar.

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