My Spicyhut

Hi..

Ingredients:-

Toor Dal 1 cup (kandi pappu)

Drumsticks 1 or 2 (which comes around 5 to 10 pieces.)

Sorakaya half (which gives around 10-15 pieces)

Aloo 2

Onions 1 (if it is big one..u can also take shallots for sambar..if shallots u can take 5 to 6 shallots)

carrot 2

Tomatoes 2

(U can add any other vegetables like radish,brinjal� n all)

Tamarind� a very small ball (in the size of half of small lemon)

Curry leaves

Jaggery 1 spoon

Sambar powder 1spoon

(All the three listed below is taken not in the given measurements but it is taken as per your requirement)

red chilli powder a bit less than one spoon

turmeric powder 1/2 spoon

salt to taste

Tadka/Talimpu:-

Oil /Ghee 1 or 2 tspns

cumin seeds 1/2 tspn

mustard seeds 1/2 tspn

methi seeds (menthulu) 1/2 tspn

Red chillies 1 or 2

Garlic cloves crushed..3 or 4

Hing powder a pinch

Curry leaves few..

Procedure:-

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• Wash a cup of dal n pressure cook it with 3 cups of water� until 3 whistles..it becomes very soft..now mash the dal with dal masher( pappu guthi) or with spoon it self by stirring it well�we have to make the dal to paste so that it will be dissolved� well in water instead of settling down.
• Cut all the vegetables:

1. Cut the drumsticks� to the size of a finger

2.Carrot� should be 1� to 2 inch pieces.

3.Sorakaya (bottle gourd) should be peeled of the skin and cut into medium sized pieces�Half of the bottle gourd is enough�You can find� the size in the pictures or the� in the album .

4.Chop the tomatoes..(no need to be� very small in pieces�one tomato can be made into four pieces.)

5.Onions: if the onion is large one u can� cut the onions into big pieces�each onions can made in to four pieces if it is red onion�if it is white onion..as it is very big in size..make 6 or 8 pieces..but for making somber better to take shallots..as they r small in size�no need to cut them..jus peel them off the skin n add it to sambar.

6.peel the potatoes n cut into big pieces..(c the album given)

(for sambar the vegetables should be big pieces in size)

• Add all the vegetables� and tamarind ball to mashed dal in pressure cooker except onions� add a glass of water stir it it once �so that the vegetables are cooked n dal wont get burned�pressure cook for about 10 minutes..until one whistle.
• Now the vegetables will be cooked. ..open the cooker..add enough water to get right consistency for sambar�.it should be little more thicker than rasam/charu..add approximately 3 to 4 glasses of water..
• Add enough salt,turmeric powder,red chilli powder,1 spoon of sambar powder ,Onions,jaggre and curry leaves stems if available..(later you can remove the stems)..let the sambar boil for 5 to 10 minutes�so that the spices will settled n sambar get the taste of everything.
• Now taste the sambar n adjust the spices if necessary�off the flame�making sambar will be completed by adding talimpu/tadka to it.

Tadka:-

• Heat the sauting pan with 1 or 2 tspns of oil / Ghee
• When� the oil is hot enough add crushed garlic n saut� for few seconds till the garlic is fried little..now� add red chillies,cumin seeds,mustard seeds,methi seeds..saute till the mustard splutters..now add curry leaves saute for 5 seconds n add hing n saute for 5 seconds..now off the flame n add this tadka to sambar�
• Serve this sambar with rice n papad� along with fry curry..

🙂

Note:-

• If the tadka is done with Ghee..it gives nice smell to sambar ..better to do the ghee tadka when guest comes for lunch 🙂
• Instead of pressure cooking vegetables we can directly add the vegetables to mashed dal n add water n cook openly till vegetables r� cooked..but it takes lot of time.
• if u have the more curry leaver add them bunches while the sambar is boiling so that the sambar absorbs the flavor of curry leaves..later u can remove the bunches�.its will be good if we add more curry leaves in tadka if available.
• Onions are added at the end..because they will be cooked very fast..if they r pressure cooked�they gets mashed up.
• In USA chopped drumsticks are available as frozen in Indian� stores.

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