Skip to main content

RADISH SAMBAR





Radish sambar


Ingredients
100 g Arhar dal
2 radish(mulli)
1/4 t red chilli powder
1/4 t turmeric powder
1/4 t sambar powder
1/4 t jeera
2 pinch Asafoetida( hing)
20 g tamarind
1/4 t mustard seeds
2 tomatoes
1-2 onion
1 whole red chilli
salt to taste
oil
few curry leaves


METHOD

  • Pick and wash arhar dal .add salt ,turmeric powder, cook in a pressure cooker with 3-4 cup of water, till the dal is soft.
  • add water and mash it well,
  • soak the turmarind in a 1/2 cup of water.extract the tamarind juice in the water.keep the juice
  • cut and slice the onion and radish
  • chopped the tomatoes
  • Heat 1/2 t oil in a pan ,add mustard seeds when they crackling add asafoetide,curry leaves,jeera,whole red chilli.,then add the slice onion fry till the onion get brown in colour now add the radish ,stir well .add 1/2 oil add salt cook for few minute and add the red chill powder,sambar powder ,and chopped tomatoes,cook for few minures add little water,
  • when the vegtables cooked add tamarind juice and cooked dal. add some water bring to boil,adjust the consistency.bring to boil,and keep simmer for few minutes.
  • serve hot garnish with coriander leaves.



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

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more