Pappu charu / Sambar

Hi..

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Ingredients:-

Toor Dal 1 cup (kandi pappu)

Drumsticks 1 or 2 (which comes around 5 to 10 pieces.) P3250006 P3250004

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:-

  • 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 sauté 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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2 Responses to “Pappu charu / Sambar”

  • Ryan:

    I’m nonetheless studying from you, but I’m bettering myself. I definitely love reading everything that is written in your blog.Keep the tales coming. I beloved it!

  • Ajay:

    There is nothing special in this recepie. It is such a lengthy text that I thought there is some thing special but for my disappoint its all nothingbut trash.Having Aloo in a Sambar is disaster.

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