Ingredients
-
1/2
-
1
-
1
-
1
-
3
-
1
-
4
-
6
-
4
-
1/2
-
-
-
-
-
Directions
Quick and Easy Sambhar My Mother’s Style,This is how my mommy dearest makes sambhar.,To Charishma, if you are reading, bottle gourd is lauki. Ridge Gourd is Torai, Bitter Gourd Karela. Snake Gourd is chichinda,This was a very good recipe. I made this for lunch yesterday afternoon for myself and my house smelt so aromatic while this was cooking{filled with the aroma of all the masalas}…mmmm! used 1 1/4 tsps. of turmeric powder, 1 1/2 tsps. salt, 1/2 tsp. red chilli powder, 1/2 cup tamarind pulp, 1/2 tbsp. oil and 5 sprigs of fresh curry leaves{washed and torn}. I did not use any red chilli peppers nor any bottle gourd{what is this, by the way?} nor any eggplant. My method of cooking this was a little different from yours. I try to minimise on the number of utensils use while cooking these days, because I just don’t have the time to wash alot{my mom is ill and I spend time with her more and studying for my on-going exam}…Anyways, so here’s what I did. I heated oil in the pressure cooker. Once it was hot, I added the mustard seeds to it and allowed it to splutter. Once the seeds stopped spluttering, I added hing and the curry leaves. I stir-fried this for 30 seconds. Then I added the turmeric powder and stir-fried this for 15 seconds. After this, I added the onion and green chillies to the cooker and stir-fried these until brown and aromatic. Then I added the remaining masala powders and stir-fried this for 5 minutes adding a few drops of water as well to prevent the mixture from burning. Next I added the tomatoes and mixed them well. I allowed them to cook until softened, adding about a cup of water, to aid this process. Once the tomatoes were softened, I folded in the lentils and all the veggies with 2 cups of water and mixed them well. I allowed them to cook for 5 minutes in this mixture. After this, I added in salt and 2 more cups of water. I allowed this mixture to come to a boil, then lowered heat and closed the pressure cooker. Then, I increased heat and allowed this to cook upto 2 whistles. This was wonderful and I enjoyed it with white rice. I slept for 2 hours with this yummy sambar in my belly…oh and I never sleep in the afternoon;)! Thanks alot for a super duper awesome recipe! I’ll be making this often!!!
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Steps
|
1
Done
|
Take a Pressure Cooker and Pour the Water in It. |
|
2
Done
|
Put All the Veggies (except the Drum Sticks and the Leaves) Turmeric Salt and the Asafoetida. |
|
3
Done
|
Pressure Cook Until One Whistle or For 10 Minutes. |
|
4
Done
|
Let It Cool Down. |
|
5
Done
|
Remove the Lid and Put It Back on Fire. |
|
6
Done
|
Add in the Drumsticks. |
|
7
Done
|
When the Drumsticks Are Cooked, Add the Tamarind Pulp, Chili Powder and Coriander Powder-- Add Water as Per the Consistency Required. |
|
8
Done
|
Let It Boil For 5 6 Minutes, Remove and Keep Aside. |
|
9
Done
|
Heat Oil in a Small Wok-- and Crackle Mustard, Throw in the Curry Leaves and Dried Red Chillies, Pour This Over the Sambhar. |
|
10
Done
|
Garnish With Fresh Cilantro-- Serve With Steamed Rice-- and of Course With Idlis! |
