Monday, August 24, 2009


Toor Dal: 1/2 cup
Tomatoes (chopped): 2
Potatoes (cubed): 1
Okra/Vendakkai/Ladies Finger(cut): 2-3
Drumstick (cut): 1
Green Chili (slit): 2-3
Garlic (chopped): 1 pod
Ginger (chopped): 1 teaspoon
Shallots/Pearl Onions (whole): 6-7
Tamarind pulp : 1 tablespoon
Turmeric Powder: 2 teaspoons
Chili Powder: 3-4 teaspoons
Fenugreek seeds: 1/2 teaspoon
Coriander Powder/seeds: 3-4 teaspoons
Sambhar masala: 2 teaspoons (optional)
Grated Coconut:1 teaspoon
Coriander leaves: handful
Salt to taste

Mustard seeds: 1 teaspoon
Curry leaves: handful
Dried Red Chili: 3-4
Asafoetida/Hing Powder

Pressure cook the toor dal, potatoes, tomatoes, garlic, ginger, green chillies with little salt, turmeric powder and water. Meanwhile boil the drumsticks with a little salt until tender. Heat some oil in pan, saute the okra and shallots until soft. Once the dal and the vegetables are cooked, add the drum sticks, shallots and okra to it and let it simmer. Meanwhile dry roast coconut, chili powder, coriander powder/seeds, fenugreek and sambhar masala and grind it with tamarind pulp to make a fine paste. Add this paste to the simmering mixture. Let it all come to a boil, adjust the salt and water consistency. Add the chopped coriander leaves while boiling. Season it with mustard seeds, curry leaves, dried red chilli and hing. By now the aroma of the spices will seep allover into your kitchen telling you that the delicious sambhar is ready.


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