For Sambar podi:-
Coriander powder - 5 tbsp
Chilly powder - 4 tbsp or use 3 tbsp if the chilli powder is not kashmiri/is too hot
Fenugreek seeds(Uluva) - 2 tsp
Rice(Red rice is preferrable) - 1 tbsp
Red gram(Thuvaraparippu) - 1/4 teacup
Masoor dal(Red dal) - 1/4 teacup
Drumsticks(Muringakkai) - 1 no
(cut and split)
Lady`s finger(Vendakka) - 5-6 nos (cut in 2" length)
Potatoes(large) - 2 nos
(diced into big cubes)
Elephant yam(Chena) - A medium sized piece (diced)
Brinjal(Vazhuthananga) - 1 no
(diced)
Amarakka - 5 - 6 nos
(cut them in 2 inch length)
Vellarikka - 3 small pieces
Onion(large) - 1 no
(big thick slices)
Small onions(Cheriya ulli) - A handful (each cut into halves)
Tomato - 1 no
(More vegetables can be added according to ones liking)
Turmeric powder - 1/4 tsp
Salt - As reqd
Tamarind(Puli) juice - As reqd
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red chillies(Kollamulaku) - 1 - 2 nos
Curry leaves - A few
Preparation Method of 1-2-3 Sambar Recipe
For making Sambar podi:-
1)Roast uluva in a nonstick pan.
2)When the colour begins to get darker and the smell of uluva comes, remove it from the heat to a cool and dry vessel.
3)Next wash the rice and roast the wet rice on the pan till it begins to crackle.
4)Add it to the same vessel as uluva.
5)Heat coriander powder on LOW FLAME AND CONSTANTLY STIR IT for not more than 2 mins.
6)Add chilli powder and roast for another 1 min.
7)Remove from flame.
8)Add uluva and ari to it and mix well with a spatula.
9)Grind the mix finely in a mixie.
:- The mixer bowl should be 100% dry.
10)Store the sambar podi in a dry airtight container.
:- More quantity of sambar podi can be made in the same ratio and it will remain fresh as long as no moisture enters.
For making Sambar:-
1)In a pressure cooker, add all the vegetables, dal, turmeric, salt and water just enough to cover the vegetables.
2)Cook on high flame till one whistle comes.
3)Turn off immedietely and do not disturb till the pressure settles.
4)When the pressure settles, open the cooker and add 2 - 3 tbsp of sambar podi (according to taste) and the tamarind juice and stir.
:- If needed, add asafoetida(Kayam).
5)Heat it for 2 mins.
6)Splutter mustard, dry red chillies and curry leaves in oil and garnish the sambar.
Advertisement
Feedback :: Aboutus :: Chat :: Cinema :: Music :: Contact Us :: Administrator
