Friday, January 7, 2011

Dry Chili Sambhar

  • 1/2 cup Toor dal
  • 1/2 cup Onion chopped
  • 6-7 Dry Red chilies( break in to two pieces)
  • 1/2 cup Tomato chopped
  • Tamarind size of lemon
  • 4 Curry leaves
  • 3 tsp Coriander leaves chopped
  • 1 clove Garlic
  • 3 cup Water
  • Salt to taste
  • 3 tsp Oil

  1. Wash the dal and strain all the water and keep aside.
  2. Now heat a pressure cooker.
  3. Add 2 tsp oil, add onion, red chillies and garlic.
  4. Fry them till onion is soft. Now add the dal and fry it till light brown.
  5. Add tomato and coriander leaves. Fry till all the water is evaporated.
  6. Now add the water and close the lid. Cook for 5-6 whistles.
  7. In the meanwhile put tamarind and little water in microwave.
  8. Remove the extract from it and keep aside.
  9. After the pressure is released open the lid of the cooker and mash the dal well.
  10. Heat a kadai or wok, add oil 1 tsp oil. Add mustard, when splutters add  curry leaves and asafotida.
  11. Pour the mashed dal in to this. Add the tamarind extract and salt. Adjust the water to make it thin.
  12. Allow to boil for 5mins.
  13. Transfer to a bowl and serve with rice, ghee and any side dish.

  1. This sambhar can be done with vegetables like brinjal, ridge gourd.
  2. Wash and cut any one of these vegetables and fry well in oil along with dal and then add tomatoes and proceed with the same method.
  3. These vegetables will get mashed along with the dal, but it gives it own flavour.

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