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Sambar Recipe
Sambar powder:-
Coriander, Urad Dal, Red chilli powder, Fenugreek seeds, Asafoetida, Turmeric Powder, Curry leaves, Salt
Parippu:-
Toor Dal
Vegetables:-
Ladies Finger, Drumstick, Ash Gourd, Cucumber, Snake Gourd, Onion, Carrot, Ivy Gourd, French Beans, Raw Banana, Coriander Leaves
– Rehydrate the sambhar vegetables for 20 mins in 350 ml boiling hot water. Keep the lid covered.
– Rehydrate the Parippu by moistening it lightly with a little room tempreature water
– Soak the tamarind in warm water and squeeze out a thick juice.
– Lastly mix together - the tamarind juice + the sambar masala and salt as required, add 100 ml of water and keep aside.
– In a pressure cook add in hydrated vegetables along with the hydrated lentils adding 1 tsp turmeric powder, 1 tsp red chilly powder & Cook it on a LOW FLAME for 3-4 whistles. Switch off the gas. Do not add salt at this point.
– Next, open the cooker. Switch on the flame again, and add in the tamarind sambar powder mix and bring it to boil on a medium flame.
– Finally, for the garnish, in a pan, heat some coconut oil , temper 1 table spoon mustard seeds, curry leaves, 2 – 3 Kashmiri red chillies and pour it over the sambhar.
If you still want to reduce the cooking process, just put everything together into the cooker and cook for 3-4 whistles.
Coconut Chutney Recipe
Green Coconut Chutney:
Coconut grated, Green chilly, Small onion, Ginger, Cashew, Yogurt, Salt
Pudina Chutney:
Coconut, Mint leaves, Small Onion, Cashew Nuts, Yogurt, Ginger, Green chilly, Coriander leaves, Salt
Red Chutney:
Coconut, Small Onion, Ginger, Cashew Nuts, Yogurt, Salt, Red Chilly, Green Chilly
– Grind the chutney mix in a mixer ( food processor) with some plain water to make into a thick chutney mix.
– Just give it 2 quick spins in the mixer to maintain it's texture.
– Now garnish with some tempered mustard seeds, kadipatta & whole red chilles in coconut oil.
Quick & yummy authentic coconut chutney is Ready!!!