Green chilly & coconut sambar Recipe
Green chilly & coconut sambar is a plain, simple and tasty dish. Try and enjoy!
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupHealthy
Ingredients
1. Toor dal - 3/4 cup,
2. Vegetables (drumstick/Brinjal/Beans/Carrot/Potato) - 1 cup,
3. Garlic - 1 flake (crushed),
4. Cumin seeds - 1 tsps,
5. Methi/Fenugreek seeds - 1/2 tsp,
6. Onion - 1 (Finely chopped),
7. Tomato - 1 (Finely chopped),
8. Turmeric powder - 1 tsp,
9. Asefeotida powder - 1 tsp,
10. Green chilly - 4 (Slit lengthwise),
11. Tamarind paste - 1 tsp,
12. Coriander powder - 2 tsp,
13. Sambar powder - 1 tsp,
14. Salt - as per taste,
15. Oil - for frying,
16. Curry leaves - 1 string.
To grind:
1. Grated coconut - 1/4 cup,
2. Cumin seeds - 1 tsp.
For seasoning:
1. Mustard seeds - 1 tsp,
2. Cumin seeds - 1 tsp.
Directions
1. Grind the ingredients given for grinding in to a fine paste and keep aside.
2. In a pressure cooker, put the toor dal, garlic, 1 tsp cumin seeds, 1/2 tsp turmeric powder, methi seeds and asefeotida with enough water. On the flame and cook till 3 whistles. Cool and mash the dal.
3. In a kadai, heat oil add the mustard seeds, cumin seeds saute till splutter. Now add the onions, green chillies, curry leaves and saute.
4. Add the tomatoes, vegetables and saute. Add turmeric powder, coriander powder, salt, sambar powder and saute for 3mins.
5. Put the sauted vegetables in to the mashed dal. Add the tamarind juice and adjust salt and add enough water.
6. Again pressure cook it in to 2 whistles. After done and cooled, remove lid and put the grinded paste and boil for 3mins.
7. Garnish with cilantro.
Serve with hot rice.
2. In a pressure cooker, put the toor dal, garlic, 1 tsp cumin seeds, 1/2 tsp turmeric powder, methi seeds and asefeotida with enough water. On the flame and cook till 3 whistles. Cool and mash the dal.
3. In a kadai, heat oil add the mustard seeds, cumin seeds saute till splutter. Now add the onions, green chillies, curry leaves and saute.
4. Add the tomatoes, vegetables and saute. Add turmeric powder, coriander powder, salt, sambar powder and saute for 3mins.
5. Put the sauted vegetables in to the mashed dal. Add the tamarind juice and adjust salt and add enough water.
6. Again pressure cook it in to 2 whistles. After done and cooled, remove lid and put the grinded paste and boil for 3mins.
7. Garnish with cilantro.
Serve with hot rice.
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