17 February 2018

Hotel Sambhar


Hotel Sambhar
[Recipe by RAMESH, on 16 Feb 2012]

Ingredients
Onion - 1 Big (Chop lengthwise)
Green Chillies - 3 (slit lengthwise)
Potato - 1 medium (cut lengthwise into 4)
Beans - 2-3 (cut 2 inch long)
Brinjal - 2 medium (cut lengthwise into 4)
Carrot - 1 medium (cut into 2 inch long)
Tomato - 6 medium (cut into pieces)
 
For seasoning
Kadugu - 1 teaspoon
Vendhayam - ½ teaspoon
Kariveppilai - 2 kothu
Red chillies - 3
Oil - 4 tablespoon
Coconut grated - 2 tablespoon
Toor Dhal - 1 cup (boiled & mashed)
Manjal podi - 1 teaspoon
Sambhar Masala - 2 tablespoon
Perugayam podi - 1 teaspoon
Kothumalli leaves - 1 handful
Salt - to taste
Water - 2 cups (approx 400 ml)
 
Method
Wash all the vegetables, peel carrot, and then cut.
Wash the toor dal and pressure cook it. Allow to cool, and mash it thoroughly.
Grind the grated coconut in a mixie, adding few drops of water.
Keep these seperately.


  1. Heat oil in a vanali
  2. Add Kadigu, when it splutters, add kariveppilai
  3. Add vendhayam, red chillies
  4. Add onion & fry for 2 – 3 minutes
  5. When the of onion color changes, add all cut vegetables & fry for 2 – 3 minutes
  6. Add tomatoes & fry for 2 – 3 minutes
  7. Add perungayam, manjal podi, sambhar podi & mix well
  8. Add salt & mix well
  9. Add water & cover the vanali with a lid
  10. allow to boil for 10 minutes in low flame
  11. Mix well boiled dhal & ground coconut paste in a vessel
  12. Open the lid & pour into the vanali
  13. Close the lid & continue cooking for another 2 minutes
  14. Open the lid & remove from flame
  15. Garnish with kothumalli leaves
  16. Serve hot with rice, with pickles and (or) appalam
  
rajappa
17-02-2012
09:30 AM





No comments:

Post a Comment

CHAAT Masala

Chaat Masala ( Chaat) ...