Monday, May 22, 2006


Ingredients :

To make Sambhar powder (Sambhar powder is also readily available in market):
  1. Bengal gram dal (urad dal) - 1 Tbsp

  2. Coriander seeds - 2 tsp
  3. Cumin seeds - 1 tsp
  4. Turmeric powder - 1 tsp
  5. Fenugreek seeds (methi dana) - 1 tsp
  6. Asoefetida (Hing) - 1/4 tsp
  7. Mustard seeds - 1 tsp
  8. Red chili powder - 1 tsp
  9. Black pepper - 1/4 tsp
  10. Curry leaves, dried (curry patta) - 5-7nos
  11. Coconut grated - 1 Tbsp
  12. Oil - 1 tsp
For Sambhar :

  1. Thuvar Dal - 2 Cup
  2. Red Chilles - 3 nos
  3. Green Chilles - 3 nos
  4. Fenugreek seeds (Methi dana) - 1/4 tsp
  5. Sambhar powder - 1 tsp
  6. Curry leaves - a few
  7. Asafoatida (Hing) - a small pinch
  8. Salt 1 tsp. Salt (or to taste)
  9. Cooking Oil (any cooking oil, preferably Mustard oil) - 2 tsp
  10. Turmeric - 1/2 tsp
  11. Tamarind paste - 1/4 tsp
  12. Vegetables( Drumstick,Green Pepper,Eggplant,Okra, Small onion (Pearl onion)) washed and diced -2 tsp


To make Sambhar Powder:

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chilliesand saute for 1 - 3 minutes. In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma.Place all the ingredients in an electric blender or food processor. Blend into a fine powder. Store in an airtight container and use as required. Makes 7 ounces.

To make Sambhar:
Cook Thuvar dhal with turmeric powder added to it and keep them aside. Cook the vegetables in sufficient water, and add turmeric and salt to this. After this is cooked, add tamarind paste and salt. Bring the contents to a boil. Meanwhile add a little water to the sambhar powder to form a paste and then add this paste to the boiling contents. Stir to make sure that the Sambhar podwer paste gets thoroughly mixed with the rest of the ingredients. Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, and turmeric, and keep frying for a few minutes. Add this to the cooked vegetable mixture. Lightly mash the thuvar dhall and add it to the vegetables and let it cook for a few more minutes. To make the Sambhar watery or thick, the amount of water used to cook the vegetables can be adjusted.
Disclaimer: The tips and recipes in this blog are tried and tested by the owner of this blog. The owner does not assume responsibility for any of your actions while trying out the tips and recipes mentioned in this website.


Anonymous said...

Roops roops roops.... this is a surprise... you n cooking was beyond my imagination... couldnt stop drooling over the sambaar and rice pic and reeding the recipe slurp :) Cheers gurl... expecting to learn a more from you!

Roopa said...

Thanks for the comment :) .....

Sudha said...

Hey dishes are looking awesome yar..especially the sambar :)Hey by the way change the color of the font coz its getting merged with backgroup color..

rv said...

hi sudha, thanks for the comment :) am glad you pointed it out.

Please do not copy

All contents in this blog cannot be copied without written permission from the blog author.


Related Posts with Thumbnails