9th December 2006, 03:11 AM
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 | IL Hall Of Fame | | Join Date: Dec 2006 City: Al Khobar State: Dammam Country: Saudi Arabia
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 Araichuvitta sambar
Ingredients: Thur dal cooked 1 cup (200Gms.) Small onions 1cup (pealed) Tamarind water 2 cups OR 2 Tbsp. Tamarind Paste Tomatoes 2 Kari Patha (Karri vepelai) Grated Coconut 2 spoons (or fresh coconut 1/2) 1/2 tea spoon Sugar optional Turmeric Powder 1/2spoon Mustard Seeds 1/2 spoon Fried and powdered Fenugreek powder All purpose powder 2 to 3 sp. Oil to fry Salt to taste
Note: (Fry the Fenugreek seeds in a dry kadai and fry them till they turn dark brown. Fry them continuously to avoid total charring and becoming black.. Keep aside and after some time powder them like flour and keep the powder in a container. Whenever you prepare Sambar you must put this powder 1/2 teaspoon. This will give a good smell to Sambar.) - Pour some oil in a deep pan and make seasoning with mustard seeds. Add small onions and fry well.
- Add turmeric powder, tamarind water, cooked dal, tomato pieces, all purpose powder, fenugreek powder, asafetida powder, curry patha, grated coconut and salt in the pan and mix well.
- Stir occasionally and let it boil for more than 10 minutes.
- Remove from the fire and serve with cooked rice.
- Potato curry is the best side dish for this Sambar.
- You can also add cooked drum sticks in this sambar.
Last edited by Chitvish; 9th December 2006 at 05:18 AM.
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