Saambaar
INGREDIENTS
TOOR DAL
TURMERIC POWDER
REDCHILLI POWDER
CORIANDER POWDER
SAAMBAAR POWDER
ASAFOETIDA
TOMATO
SHALLOTS
LADY'S FINGER
CARROT
DRUMSTICK
TAMARIND
COCONUT
MUSTARD SEEDS
FENUGREEK(ULUVA)
GARLIC
TAKE ONE HANDFUL OF TOOR DAL IN A COOKER AND PUT SOME TURMERIC POWDER INTO IT. ADD ENOUGH WATER AND KEEP THE COOKER ON FLAME TILL 3 WHISTLE COMES.
FRY THE GRATED COCONUT WITH FENUGREEK,GARLIC, AND 2 OR 3 ONION PIECES TILL IT BECOMES BROWN.POUR SOME OIL WHILE FRYING. THEN ADD 2 SPOONFUL OF CORIANDER POWDER AND FRY UNTIL A FINE SMELL COMES FROM IT.THIS MUST BE GRINDED .
OPEN THE COOKER AND MAKE PASTE OF THE BOILED TOOR DAL WITH YOUR SPOON. CUT THE VEGETABLES AND PUT IT ALONG WITH THE TOORDAL. ADD SOME CHILLI POWDER AND SALT AND ALLOW THE VEGETABLES TO GET COOKED. MEANWHILE ADD THE COCONUT PASTE INTO IT. TAKE SOME TAMARIND IN A BEAKER AND ADD SOME WATER INTO IT. EXTRACT THE JUICE FROM IT.
POUR THE TAMARIND EXTRACT INTO THE BOILING VEGETABLES. BOIL SOME OIL IN A PAN AND THEN PUT SOME MUSTARD SEEDS INTO IT. WHEN IT STARTS TO SPLUTTER ADD 2 SPOONFUL OF SAAMBAAR POWDER AND ASAFOETIDA INTO IT AND POUT IT INTO THE PREPARED CURRY. YOUR SAAMBAAR IS READY...
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