Thứ Ba, 4 tháng 6, 2013

Mango Sambar

Somebody asked me how to prepare sambar...its not rocket per the hindu myth preparing sambar for a festive occasion or marriage with different spices and vegetables and serving along with ghee rice will bring good luck to the family i don't know how far this is true...surely is a great treat for my tummy...:) this recipe is to simple and authentic perfect for a beginner you can never go wrong on this recipe...In future i will post more variations for sambar recipes...

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1/2 Cup Cooked Smashed Pigeon peas
2 Blanched Tomato(chopped)
1 Medium Onion (roughly chopped)
2 Medium Tender Murungakkai/Drum Sticks(Chopped into 2 inch)
4 Medium Brinjal/kathirikai(quartered)
2 Green Chilly (Slit)
1/2 Mango Cubed Please use totapuri mango
Coriander for garnish
3 Tbsp Oil
Salt to taste

1 1/2 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder

1/2 Tsp Mustard seeds
1/2 Tsp Split Black Gram Dhal
5 Dried Red Chilly
A pinch Asafoetida
Prep Up:
  • Take 1/2 Cup Pigeon peas wash it thrice in running water add to pressure cooker and add 2 cups water along with the dhal add two whole tomato place the lid and pressure cook for 2 to 3 whistles till dhal goes mushy.
  • Separate the tomato from the dhal once cooked chop and reserve. using a spoon mash the dhal reserve. 

  • Heat a heavy bottom handi or wok add oil add mustard seeds allow to splutter add urad dhal fry a bit add asafoetida, dry red chilly and curry leaves fry a bit.
  • Add chopped onion and fry till light pink in color add drumsticks tomato, chilly powder, coriander powder and turmeric powder fry a bit add 2 cups water cover and cook the drumsticks till half done.
  • Add brinjal salt and cook till brinjal is half done add mango cover and cook till well done.
  • Add dhal extra water stir and adjust the sour content bring to rapid boil garnish with coriander and serve hot with rice...Enjoy...:)
Please note to adjust sour taste in the sambar always have extra cooked dhal.

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