Friday, July 18, 2014

Vengaya sambhar (small onion sambhar)


vengaya sambhar

Ingredients (serves for 2)

toor dal / thuvaram paruppu - 1/2 cup (1 cup size = 150 ml)
turmeric powder - 1/4 tsp
cumin seeds - 1 tsp
asafoetida - a pinch
fenugreek seeds - 1/2 tsp
curry leaves - 2 sprigs
small onions - 10 - 12 nos
tomato (small size) - 1
green chili - 2
salt - as needed
red chili powder - 1/2 tsp
coriander powder - 1 tsp
tamarind - 1 inch piece
oil - 2 tsp
mustard seeds - 1 tsp
red chili - 1
coriander leaves - for garnishing


Method:


  • wash toor dal. Pressure cook toor dal, cumin seeds, turmeric powder, 1 sprig of curry leaves, asafoetida, 1/4 tsp of fenugreek seeds and 1 1/2 cup of water for 3 - 4 whistles
     
  • chop tomato, slit green chilies and peel off the onion skin.
  • once the pressure is released, mash the cooked toor dal using a laddle
  • again keep the cooker in the flame, add onions, chopped tomato, salt and green chilies
  • let it cook for 8 - 10 mins until the onion gets cooked. stir in between to avoid burning at the bottom.
  • add red chili powder and coriander powder . Mix well. 
  • soak tamarind in 1 cup of water and extract the juice.
  • add the tamarind juice to the pressure cooker. 
  • bring it to boil and let it cook until the raw smell is gone. transfer it to a bowl.
  • heat oil in a vessel and add mustard seeds, red chili and 1 sprig of curry leaves
  • once it splutters, add it to the sambhar
  • garnish it with coriander leaves and serve hot with white rice. 


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