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Saturday, October 10, 2015

Madras Sambar

Preparation time : 15 minutes
Cooking Time : 40 minutes
Serves : 6

Ingredients :

Onion : 1 Sliced thickly
Tomato : 1 medium chopped
Drumstick : 1 cut into 3 inch pieces
Carrot : 1 diced
Green Chili : 1 Slit
Any other veggies of your choice like okra/lady finger, eggplant/brinjal, Indian squash/sorakaya.  - 1 cup diced
Peas : 1/2 cup
Toor Dal/ Kandi Pappu : 1.5 cups
Curry leaves : 1 sprig
Red Chili Powder : 1 tsp
Sambar Powder : 2 tsp
Coconut paste : 2 tsp
Tamarind/Chintapandu : Size of a small lemon
Turmeric : 1/2 tsp
Salt to taste

For tempering:

Mustard Seeds : 1tsp
Jeera : 1tsp
Dry red Chili : 1
Asafoetida/hing/Inguva : 1/2 tsp


Clean the toor dal and add 3 cups of water and pressure cook for 4 whistles. 
Soak the tamarind in a 1/2 cup of water. Cut all your vegetables.
Heat the pan and add oil, now add all the ingredients under tempering and fry them till the seeds splatter.
Now add the green chili, onion and drumstick. 
Once the onion turns transparent, add turmeric and add tomatoes. Cook them till they turn mushy.
Now add rest of the veggies. Cook till tender.
Add sambar powder, red chili powder, coconut paste, salt and tamarind extract. Add 2.5 cups of water.
Bring it to a boil and add the cooked dal. Cook for 5 minutes and turn off the stove.
Serve with rice, idly or vada.

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