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Monday, 8 December 2014

Kadhamba Sambar

Shared by : Sudha Bala
Dated : 19/11/2014

Ingredients :
Malabar Cucumber, Lady's finger, brinjal, Drumstick, Tomato, Capsicum - all vegetables cut into 1-1 1/2 inch cubes - 3 cups
Toor Dal - 2 cups - pressure cooked with a pinch of turmeric powder & mashed
Asafoetida - 2 tsps
Sambar Powder (homemade my own recipe) - 2 tbsps
Tamarind - 1 big lemon sized - pulp extract
Coconut - freshly grated - 1 1/2 tbsp
Curry Leaves - 2-3 sprigs
Coriander leaves - 3-4 longs
Mustard Seeds - 2 tsps
Turmeric Powder - 1 tsp
Ghee - 1 tbsp
Salt - to taste

Method :
1. Boil all the vegetables with turmeric powder and asafoetida. When vegetables are half done, add sufficient salt and tamarind and 1 tsp of sambar powder.
2. Grind the coconut and balance sambar powder into a smooth paste and keep aside.
3. Once the veggies are cooked and done, add the mashed toor dal, the paste (of step 2) and bring to a boil. Adjust seasoning at this stage. Simmer and cook for another 5 minutes so that the masalas and flavours combine uniformly into the dish.
4. In a small kadai, heat 1 tbsp of ghee, splutter the mustard seeds. Add the curry leaves and coriander leaves. Give a light stir and garnish the sambar with this.
5. Your tasty Kadamba Sambar is ready to serve.

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