MULANGI SAMBAR.
INGREDIENTS
Mulangi 1/4 kg
Small onion 5 to 6 nos
Tomato 1 finely chopped
Thur daal 100 gms
Asafoetida
Sambar powder 5 tsp
Juice taken from lemon sized tamarind 3 glasses.
Refined oil 3 tbspn
Salt as per taste
Ghee 1 tsp
Curry leaves and coriander leaves chopped for garnishing
METHOD
Cook daal along with mulangi and onion till daal becomes soft.kep aside.
Heat a heavy bottom kadai with oil. Add mustard seeds and frnugreek seeds and when it splutters add asafoetida, curry leaves , tomato and sauté till it gets cooked. Now add sambar powder and sauté slitgly and immediately add tamarind juice salt and let it boil for ten minutes. Now add the cooked dal to the kadai and mix well.Let the mixture blend well and within ten minutes sambar will be ready. Now finally add ghee coriander leaves and curry leaves over the sambar and close with lid.
Note:- when you add the cooked daal let the mixture be boiled in medium to low flame. The oil used for seasoning will come out the sambar. That is the final stage of sambar
INGREDIENTS
Mulangi 1/4 kg
Small onion 5 to 6 nos
Tomato 1 finely chopped
Thur daal 100 gms
Asafoetida
Sambar powder 5 tsp
Juice taken from lemon sized tamarind 3 glasses.
Refined oil 3 tbspn
Salt as per taste
Ghee 1 tsp
Curry leaves and coriander leaves chopped for garnishing
METHOD
Cook daal along with mulangi and onion till daal becomes soft.kep aside.
Heat a heavy bottom kadai with oil. Add mustard seeds and frnugreek seeds and when it splutters add asafoetida, curry leaves , tomato and sauté till it gets cooked. Now add sambar powder and sauté slitgly and immediately add tamarind juice salt and let it boil for ten minutes. Now add the cooked dal to the kadai and mix well.Let the mixture blend well and within ten minutes sambar will be ready. Now finally add ghee coriander leaves and curry leaves over the sambar and close with lid.
Note:- when you add the cooked daal let the mixture be boiled in medium to low flame. The oil used for seasoning will come out the sambar. That is the final stage of sambar
The same method can be used for making all vegetable sambar.
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