Tuesday, January 25, 2011

Sambar for White Rice

Serves 4 

Category - Lunch / Dinner

Toor Dal - 3tbsp
Coriander Seeds - 3tsp
Dry Red Chillies - 5 to 6Nos.
Split Bengal Gram - 1tsp
Fennel Seeds - 1/4tsp
Asafoetida - A pinch
Okra / Ladies Finger - 30g
Onions - 30g
Eggplant / Purple Brinjal - 30g
Drumsticks - 100g
Turmeric - A pinch
Salt to taste
Tamarind paste to taste

For Tempering - 
Onions - 10g (Sliced)
Curry Leaves - 1Sprig
Red Chillies - 2Nos.
Mustard Seeds - 1tsp
Ghee - 2tsp

Boil the Dal and veggies which are cut into even sizes.

In a blender, powder all the spices.

In a pan add the cooked Dal and veggies, to this add the ground powder and a little water. Let it boil for few mins then add the tamarind paste, turmeric and salt.
Bring it to boil, check for seasoning and remove from heat.

Lastly make the tempering and pour on the Sambar, mix well and serve hot with white rice.

VARIATION - You can use any veggies of your choice. You can also use only one variety of veggies.