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Sunday, December 25, 2011


1.Toor dhal - 1cup
2.Tamarind paste - 1tbsp
3.Jaggery - 1 1/2 tbsp (grated)
4.Salt - to taste
5.Red chilli powder - 11/2 tsp
6.Sambar powder -1tsp
7.Shallots - 10
8.Tomatoes - 2(chut into 4 pieces each tomato)
9.Okra - 5(Cut both ends and chop into 2 pieces each)
10.Carrot - 2(Peel and cut into slices)
11.Radish - 1/2 cup (Peel and slices)
12.Plantain - 1(peel and cut into medium pieces)
13.Bottle gourd - 1/2 cup(peel and cut into pieces)
For seasoning
1.Oil - 2tbsp
2.Ghee - 1tbsp
3.Mustard seeds- 1tsp
4.Jeera - 1/2tsp
5.Curry leaves - Few
6.Hing - pinch
7.Red chilli - 1

1.Pressure cook toor dhal in cooker and cook for 3 whistles or till dhal cooks soft.
2.Cut the vegetables into length wise and keep them separately.
3.Mash or grind the cooked dhal and add all the vegetables,tamarind paste and mix well.Add 4 cups water,mix well and cook on high flame for 5-8 mts .
4.Once it starts boiling turn the flame into medium and add turmeric powder,red chilli powder,salt and sambar powder and mix well.
5.Boil till the vegetable cooks well.
6.Add grated jaggery and again cook on medium for 3mts and turn off the flame.
7.Heat oil and ghee in a pan.Add mustard seeds once it starts spluttering, add jeera,hing ,curry leaves and red chilli.Turn off the flame and mix the seasoning to the sambar.Mix well.
8.Serve with rice,dosa, idli

1 comment:

  1. Really website and useful info. Keep it up Rajita.


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