sunkan
June 28th, 2011, 10:27 AM
dear surekha the secret of a good sambhar lies in the veggy u use and the powder or the masala that u add
now in kerala most homes never use any powder but make fresh ones this is more easier for you i feel
dhania two tablespoon,red chillie 3 to 4 chana dhall 2 table spoon methi 1 tablespoon or tsp, urad dhall 1tsp,
fresh kadipatha a small bunch, and one half of coconut freshly scraped, now in a little oil just fry these not too brown
u must be careful of the dhaniya would emit bitter taste, and once they are golden in color grind them with some
water into a smooth paste and keep it ready,
now the vegetable that go well in sambhar are, small onion, small brinjal, drumstick, mooli, capsicum, tomato and broad beans.
u can have a combi on make it single.. now keep some say a cup of tuvar dhall with some haldi powder and hing and boil it is pressure cooker or open
handi until it is smooth and well cooked, now in a cup have a small ball of tamarind well soaked in hot water, now squeeze it out and
keep the thick liquid ready, now in a kadai add some oil, and mustard and once it splutters add the kadipatha and two small green chillies these
enhance the sambhar, now add the vegetables and stir them and add some turmeric and little hing and salt now sprinkle a little water and cook them
once u have cooked add the tamarind water half way as it is cooking so that the khatta taste gets into the vegetables and now add the cooked dhall along
and mix well and let it cook for sometime once the vegetables have mingled well add the ground masala and add enough water for it to sustain the
sambhar consistency and not become thick now once all come up to boil u will feel the aroma coming out now the sambhar is ready and u can bring it down
in the end add some fresh kadipatha to retain the flavor....hope i have guided u well here
now in kerala most homes never use any powder but make fresh ones this is more easier for you i feel
dhania two tablespoon,red chillie 3 to 4 chana dhall 2 table spoon methi 1 tablespoon or tsp, urad dhall 1tsp,
fresh kadipatha a small bunch, and one half of coconut freshly scraped, now in a little oil just fry these not too brown
u must be careful of the dhaniya would emit bitter taste, and once they are golden in color grind them with some
water into a smooth paste and keep it ready,
now the vegetable that go well in sambhar are, small onion, small brinjal, drumstick, mooli, capsicum, tomato and broad beans.
u can have a combi on make it single.. now keep some say a cup of tuvar dhall with some haldi powder and hing and boil it is pressure cooker or open
handi until it is smooth and well cooked, now in a cup have a small ball of tamarind well soaked in hot water, now squeeze it out and
keep the thick liquid ready, now in a kadai add some oil, and mustard and once it splutters add the kadipatha and two small green chillies these
enhance the sambhar, now add the vegetables and stir them and add some turmeric and little hing and salt now sprinkle a little water and cook them
once u have cooked add the tamarind water half way as it is cooking so that the khatta taste gets into the vegetables and now add the cooked dhall along
and mix well and let it cook for sometime once the vegetables have mingled well add the ground masala and add enough water for it to sustain the
sambhar consistency and not become thick now once all come up to boil u will feel the aroma coming out now the sambhar is ready and u can bring it down
in the end add some fresh kadipatha to retain the flavor....hope i have guided u well here