Kerala Sambar
Ingredients
Part 1
- Onion(savaula) 1
- Thuvar dall 1/2 cup
- Potato 1
- Tomato 1
- Drum stick/muringakkai(if u have) 1
- Ladies finger 6
- Ash gourd(kumbalanga pieces) 1/2 cup
- Cucumber(vellari) 1/2 cup
- pumpkin(mathanga) 1/2 cup
- Amaraka 5
- Brinjal(vazhuthananga) 1
- Raw Banana 1
- Green chillies 2 or 3
- Curry leaves few
- Coriander powder 2tbl spoons
- Turmeric powder 1 tea spoon
- Chilli powder 2 tea spoon(or as desired)
- Fenugreek seeds flour(Uluva powder) 1/4 tea spoon
- Asafoetida(Kayam) a pinch(or as desired)
- Tamarind(a small onion size) soaked in water
- Salt for taste
Part 2
- coconut oil 1 tbl spoon
- Mustard seeds a few
- Red chillies(vattal mulaku) 1 or 2
How to prepare(its very easy!)
Cook all the vegetables with currypowders ( part1) with enough water. For this you can use a pressure cooker or even a deep bottom metallic vessel. Here I am using a pressure cooker because it is more suitable to preserve all its taste I think.When the 3 pressures are done take it out of flame. After some time when all the pressures are gone slowly open the the cooker.Using a flat bottomed spoon grind all the vegetables in the cooker so it will become a nice gravy.
In another vessel heat little coconut oil. Splutter mustard seeds,Stir red chillies and some curry leaves.Then pour it into the sambar.
Serve with rice.This is my own recipe.You can change the amount of chilli powder and asafoetida according to your own taste.
In this sambar you can add a little coconut which is fried and grinded. I saw that this will increase the taste of sambar.Actually this tip is from my mother- in- law and her dishes are very special and delicious.
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1 comments:
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