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