PUDHINA SAMBAR/MINT SAMBAR.(Without dal)

-
Pudina/Mint is a very good mouthfreshner and very good for digestion. It has rich nutrients and contain vitamin A. This sambar has pepper which is a medicinal spice. 
This sambar is made without dal, easy to make and delicious too.
Let's see its preparation. 
Ingredients 
Pudhina/mint 1 bundle(cleaned and washed)
Urud dal 3 table spoon
Channa dal 1 table spoon
Pepper 1 table spoon
Red chilli 3
Tamarind small lemon size
Salt to taste
Gingelley oil 3 table spoon
Cumin seed 1 table spoon
For tempering 
Mustard seed 1 tsp
Fenugreek 1tsp
Asafoetida 1 pinch
Cumin seed 1tsp
Red chilli 1
Preparation time 10 mins.
Serves 4

Preparation 
Heat a pan and add 1 tablespoon of Gingelley oil

Add urud dal,channa dal,pepper, tamarind, chilli ,cumin seeds one by one and saute till dals are golden brown.
Remove from stove and allow to cool.
In the same pan, add the mint and saute till it reduces in size.(Don't over fry)
Take 300ml water in a flat bottomed vessel and add required salt. 
In a pan add 1 tablespoon Gingelley oil.once hot, add mustard seeds, fenugreek, Asafoetida, cumin seeds and slitted chilli.
 Once Mustard pops add this to vessel.

Keep on the flame and bring it to boil.
In the meantime ,if roasted ingredients are cool,grind it into fine paste.
Add this to the boiling water.
Once the sambar consistency is attained remove from flame .Add 1 tablespoon Gingelley oil and serve with hot rice.
As we did not use thoor dal we can use for 2 to 3 days. While grinding we can use 2 table spoon grated coconut  to increase the flavour and thickness of smabar but we have to empty that in a day itself.
Do try and share me your feed back.
Eat to Live!! Live to Eat!!!

Comments

Post a Comment

Popular posts from this blog

Sponge dosa...Soft dosa...For lunch box/travel pack

-
Image
Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one. Let's see its preparation.  INGREDIENTS  Urud dal ( full) 1 cup Idlly rice 3 cups Aval(poha) 1 cup Fenu Greek 1 tsp Thoor dal 1 table spoon Salt to taste Oil to cook Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal Wash poha and soak for half an hour. As poha absorbs all water better use drinking water. First grind rice with dal in grinder or mixie. Once half grinded add poha and salt  and grind very soft. In between add water little by little  when the batter is gringed very soft transfer to a bowl. Allow to ferment for nearly 8 hours. Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick. Add 2 laddle of batter
Read more

TRADITIONAL SUNDAKAI SAMBAR

-
Image
  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w
Read more

Mango thokku/Mango pickle - side dish for curd rice

-
Image
Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well
Read more