Sunday, March 23, 2014

Arachuvitta Mullangi sambar

Tamarind – lemon size
Turmeric powder – 1/4 tsp
Radish (Mullangi ) - 2 nos
Sambar powder - 2 tsp

To pressure cook:
Toor dal – 1/3 cup
Turmeric powder – 1/4 tsp
Oil – a drop
Hing – 1/4 tsp
Water – As needed

To roast and grind
Cooking oil – 2 tsp
Fenugreek seeds – 3/4 tsp
Dhania / coriander seeds - 1 tbsp
Channa dal – 1 tbsp
Red chillies - 3 nos
Grated coconut – 2 tbsp

For Seasioning:-
Mustard 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaf few
Green chilli - 3 nos
Small onion - 1/2 cup
Tomato - 1 
Hing a little
Coriander leaves - few (For garnishing)
Salt to taste

  1. Pressure cook toor dal with about 3 cups of water till it is mushed up well.
  2. In a pan, add the coriander seeds, channa dal, red chillies. Saute well. Add coconut and saute for a couple of minutes . Grind into a smooth paste adding a little water. set aside.
  3. Heat a little oil in a pot. Add mustard seeds, cumin seeds, curry leaves, hind, green chilli  and small onions. saute well.
  4. When Onion turns Golden brown , add tomato and radish. Saute for a little.
  5. Add a couple of cups of water and cook till your radish is cooked,
  6. Add the coconut paste, tamarind paste, dal and salt. Bring to a boil .
  7. Finally add copped coriander leaves for garnishing.
  8. Serve With Rice.

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