Sambar

Sambar is an Indias traditional item..We south indian call it as sambar while north indians cal it as dal.Basic thinks are same for dal and sambar only few procedures are different..So today we learn how to keep sambar..Are you ready to learn friends...??

Ingredients:

Toor dal-100g
Brinjal-2
Carrot-1
Beans-8
Small onion-10
Tomato-1 (big)
Green chilli-2(small)
Turmeric powder- a pinch
Sambar powder-4 tsp(For sambar powder click here Sambar Powder
Asaefotida- a pinch
Tamarind-a small lemon size
Curry leaves
Coriander leaves
oil
salt

Seasoning:

Mustard seed
urad dal
red chill-2

Preparation:

1. Pressure cook a toor dal with 2 glass of water,1tsp of oil,a pinch of turmeric powder and asefotida.

2. After 10 vessels switch off the flame and open the pressure cooker.

3. Add a cup of water to the dal n mash it well and add a 4 tsp of sambar powder.let it boil.

4. In mean time we can fry the vegetables.Take a kadai and add 5 tsp of oil and saute the onion,
    green chill and tomato.

5. After a min add the vegtables and saute well.once the vegtables boiled we can add these to boiled dal.

6. Let it boil for 10 mins..After 10 mins add the tamarind extract and allow it to boil for again 10 mins..

7. Now for seasoning fry everythink which i mention in seasoning and add in sambar..

8. Sambar is ready..Enjoy eating with hot rice and potato poriyal..:-)