Skip to main content

LADIES FINGER SAMBAR

Ladies finger sambar.
Ingredients
100 g Arhar dal
300 g ladies finger
2 -3 small onion
2 tomato
30 g tamarind
1/4 t turmeric powder
1/4 t red chilli powder
1/4 t sambar powder
1 whole red chill
1/4 t fenugreek seeds
1/2t urad dal
1/4 t mustard seeds
20 g fresh coconut
1/8 t asafoetide
few curry leaves
oil
water
METHOD
  • Pick and wash the dal .
  • Add dal , salt,turmeric powder in prassure cooker with 3 cup of water.prassure cooker for 10 minutes or 3-4 whistle. till the dal soft.mash it well
  • Soak the tamarind in a 1/2 cup of water and extract the tamarind juice
  • Cut ladies finger both ends and cut 1 or 2 inch lengthwise.pieces.
  • Grind the coconut few minutes (not fine paste.)
  • Saute the ladies finger in 1/2 t oil for few minutes.
  • Heat oil in a pan add mustard seeds, when they crackling add jeera,asafoetide ,Fenugeek seeds,and broken red chilli whole,and curry leaves and chopped onion ,onion get brown in colour.
  • Add the sauted ladies finger,red chill powder,and sambar powder .fry for few minutes and add the tamarind juice and chopped tomatoes .cook for five minutes in the tamarind juice ,add 11/2 cup water .bring to boil. when the vegetable half cooked add the cooked arhar dal .bring to boil and add the coconut paste. .boil for 5 minutes in simmer.remove from fire and serve hot.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more