During this "2020 Lockdown", everyone at home has ended up becoming a chef, and started to explore various cuisines, various styles of cooking and so on.
One request came from the husband to make "Temple Style Sambar". The request came along with a youtube video link as well to make things simpler for me :)
We tried this sambar recipe from "Namma Adige" - A Kannada Cooking Channel, and it was simply delicious, exactly like the Sambars served in Temples of Karnataka.
I wanted to make a note of the recipe just in case I miss it next time I want to make it, so here goes -
Ingredients -
1 tbsp Dhania seeds
1/2 tbsp jeera
5 regular red chillis (guntur) and 3 byadige chillis
Few curry leaves
One tsp fried gram dal
2 tbsp Grated coconut
Boiled tur dal - 3 tbsp
One lemon ball sized tamarind soaked in hot water and juice extracted
1 tsp Oil for roasting
Salt to taste
Vegetables of your choice (I have used Tomatoes, yellow pumpkin, potatoes in this recipe)
Mustard seeds and hing for seasoning
A small ball of jaggery.
How to make -
Boil the tur dal with a bit of turmeric and keep aside.
Roast the Dhania seeds and cumin seeds in one tsp of oil. Once you notice the colour change, add the red chillis and curry leaves. Transfer to a mixer. Once the mixture cools, add the fried gram dal, and coconut and make a nice paste with a little bit of water.
In a pan, add a bit of oil and toss in the tomatoes. Roast well, and then add the other vegetables. Once the vegetables are cooked, add in the imli water. Let it boil for a while for the smell of the imli to reduce. Then add the cooked tur dal and the ground paste. Add water to make the consistence a little watery. Temple style sambar is generally much more watery than the regular sambar.
Add a small round ball of jaggery, and also add salt to taste.
Once it boils well, turn off, and enjoy with idlis or even hot rice with a dollop of ghee.
Note: These byadige chillis are added to enhance the color of the sambar. Their property is to give colour to the dish mainly, and spice levels of this type of chilli is very less.
Coming up next - Vangi bath powder (Which is also used as Yennegai powder) :) :)
One request came from the husband to make "Temple Style Sambar". The request came along with a youtube video link as well to make things simpler for me :)
We tried this sambar recipe from "Namma Adige" - A Kannada Cooking Channel, and it was simply delicious, exactly like the Sambars served in Temples of Karnataka.
I wanted to make a note of the recipe just in case I miss it next time I want to make it, so here goes -
Ingredients -
1 tbsp Dhania seeds
1/2 tbsp jeera
5 regular red chillis (guntur) and 3 byadige chillis
Few curry leaves
One tsp fried gram dal
2 tbsp Grated coconut
Boiled tur dal - 3 tbsp
One lemon ball sized tamarind soaked in hot water and juice extracted
1 tsp Oil for roasting
Salt to taste
Vegetables of your choice (I have used Tomatoes, yellow pumpkin, potatoes in this recipe)
Mustard seeds and hing for seasoning
A small ball of jaggery.
How to make -
Boil the tur dal with a bit of turmeric and keep aside.
Roast the Dhania seeds and cumin seeds in one tsp of oil. Once you notice the colour change, add the red chillis and curry leaves. Transfer to a mixer. Once the mixture cools, add the fried gram dal, and coconut and make a nice paste with a little bit of water.
In a pan, add a bit of oil and toss in the tomatoes. Roast well, and then add the other vegetables. Once the vegetables are cooked, add in the imli water. Let it boil for a while for the smell of the imli to reduce. Then add the cooked tur dal and the ground paste. Add water to make the consistence a little watery. Temple style sambar is generally much more watery than the regular sambar.
Add a small round ball of jaggery, and also add salt to taste.
Once it boils well, turn off, and enjoy with idlis or even hot rice with a dollop of ghee.
Note: These byadige chillis are added to enhance the color of the sambar. Their property is to give colour to the dish mainly, and spice levels of this type of chilli is very less.
Coming up next - Vangi bath powder (Which is also used as Yennegai powder) :) :)
No comments:
Post a Comment