Tuesday, March 15, 2011
Shallots Sambar (Vengaya Sambar)
1 cup split red gram (thoor dal)
8-10 pearl onions (shallots)
1/2 cup yellow pumpkin (cut in to cubes along with skin)
1 medium brinjal (cut into large chunks)
3 tbsp Tamarind pulp
1/2 tsp turmeric powder
2 tsp sambar powder
2 tsp grated Jaggery
2 tsp freshly chopped coriander
2 tsp oil
salt to taste
5-6 pearl onions
1/2 tsp fenugreek seeds
2 tsp coriander seeds
3 tbsp grated coconut or 1 tsp raw rice
2 medium tomatoes
3-4 dry red chillies
1-2 tsp oil
2 tsp ghee
1/2 tsp mustard seeds
1/2 tsp split urad dal
2 tbsp curry leaves
1/3 tsp asafoetida powder
Pressure cook split red gram dal(thoor dal) with 3 cups of water for 3 whistles till soft and well cooked.
In a pan add 1/2 tsp oil and saute fenugreek seeds, coriander seeds, dry red chillies and coconut for a minute, till slightly golden, remove and set aside. Instead of coconut, raw rice can be sauted a little and used for the thickness of the sambar. Add the remaining oil and saute the shallots for 2 minutes. When all the ingredients cool down, grind these ingredients along with tomato into paste.
In a heavy bottom pan add 2 tsp oil and saute shallots, drumsticks, brinjal and pumpkin for 2 minutes. This way the drumsticks do not break apart when cooked. Now add turmeric powder, salt and 2 cups of water to cook the vegetables for 10-12 minutes till soft but retain shape. To the vegetables add tamarind pulp, Sambar powder, ground paste and bring the mixture to boil. To this add jaggery, cooked dal and simmer the heat. Once the sambar comes to boil add coriander leaves and turn off the heat. Temper with all the given ingredients and cover with lid as soon as you temper. This way the aroma and flavor of will stay in the sambar.
Since this is my innovative Sambar, sending this to Pari's event hosted by Nivedita- "Only Original Recipes"