This is a Tambrahm Sunday favourite... and usually had with potato podimas. Usually brunch if you woke late and skipped breakfast. Amma's signature dish that the taste buds still remember after so many many years... Enjoy!
Ingredients
4 medium sized onions, chopped (not finely, but into medium-sized chunks)1 marble sized tamarind
2 medium sized tomatoes
1 small cup tuvar dal (boiled and beaten well in a blender)
1tsp turmeric powder
Salt to taste
1tsp mustard seeds
1/2 tsp asofoetida
A small piece jaggery (optional)
1tbsp oil
Coriander leaves, chopped for garnishing
For the sambhar powder
2 tbsp channa dal
4tbsp coriander seeds
1tsp methi seeds
4-5 curry leaves
6 whole red chillies (adjust this according to taste)
Roast the ingredients for sambhar powder in 1tsp of oil. Remove. Chope the tomatoes and saute in the oil. Grind all adding a little water till it reaches a fine paste consistency.
Soak the tamarind in 3 cups of water. Fry the onions till golden brown in a pan adding roughly 2tsp of oil.
In a vessel, add tamarind water, turmeric powder, jaggery and salt and bring to boil. Add the sauted onions, and keep flame on medium. Once the raw taste of the tamarind has gone, add the sambhar paste. Let it boil for a while. Add water according to what consistency you prefer. Add the dal water. Keep on medium flame until a foam like layer appears on top. Switch off flame, garnish with coriander leaves. In a pan, add a teaspoon of oil, add mustard seeds and one red chilli. Let the mustard splutter and then pour it over the sambhar.
No comments:
Post a Comment