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Tuesday, March 31, 2009

Chinna Vengaya Sambar


Small Onions : 20 nos
Toor dal : 1/4 cup
Tamarind : 1 small lime size
Sambar powder : 3/4 tsp
Chana Dal : 1 tbsp
Coriander seeds : 1 tbsp
Dry red chillies : 9 nos
Fenugreek seeds (Methi) : 1 tsp
Grated coconut : 1/4 cup
Mustard seeds : 1 tsp
Oil and ghee
Salt to taste
Coriander and curry leaves : 1 tbsp, chopped fine

  1. Soak tamarind in hot water for about half an hour and extract the juice.
  2. Pressure cook toor dal and keep aside.
  3. Saute onions in a little ghee till transluscent. Add tamarind extract, sambar powder and salt and bring to a boil.
  4. Mash the toor dal well and add to the boiling sambar.
  5. Meanwhile, take 1 tsp oil in a kadai and add chana dal, coriander seeds, red chillies and fenugreek seeds and saute till golden brown. Turn off heat and add grated coconut and toss. Allow to cool a little and grind to a smooth paste by adding some water.
  6. Add this mixture to the sambar and allow to boil. If the sambar is too thick, dilute by adding some water. Check for salt.
  7. Add spluttered mustard seeds and 1 tsp ghee.
  8. Garnish with chopped coriander and curry leaves. Serve hot with rice.

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