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Sambar -- the best accompaniment for idli.
Ingredients:
Procedure:
- Soak jaggery and tamarind in water separately.
- Heat 1 tsp of oil in a kadai.
- Add coriander seeds, black gram, bengal gram, cumin seeds, fenugreek seeds, red chillies, garlic, coconut and asafoetida.
- Roast them till the aroma comes out.
- Lastly add til/sesame seeds and fry till they splutter.
- Allow this to cool completely and grind it into a smooth paste.
- This is the sambar masala.
- Cut onion and tomato.
- Pressure cook toor dal for three to four whistles. And keep it aside.
- In a thick bottmed vessel or pressure cooker, heat oil add mustard seeds, cumin seeds, red chillies and asofietida.
- Add onion and tomatoes. Saute them for a short while.
- Add tamarind juice.
- Add 2 Cups of water.
- Add salt and turmeric powder.
- Mix them well and allow the onions and tomatoes to cook completely.
- Add cooked toor dal.
- Add the above grounded sambar masala.
- Allow this to boil for 5 minutes.
- Add jaggery and again let it boil for 2 minutes.
- Serve sambar with idli or vada.
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