Saturday, December 12, 2009

Sambar With Left Over Veggies

Ladies Finger - 4no.s (left over)
Brinjal - 1no. medium (left over)
Potato - 1no.medium (left over)
Cauliflower - 4 - 5 florets (left over)
Onion - 1 small
Tomato - 1 small
Garlic  - 2 big no.s from a garlic pod
Green chilly - 2no.s
Tamarind - 1 gooseberry size (Soak in 1 cup of water for 10 -15min)
Turmeric powder - 1 t spoon
Red chilly powder - 1 t spoon
Sambar powder - 1 table spoon (which i got from market)
Coriander powder - 1 t spoon
Asafoetida - 1/4 t spoon
Mustard seeds - 1/2 t spoon
Red Dried chilly - 3 no.s
Curry leaves - 1 strip
Coriander leaves - 3 strips chopped .
Coconut grated - 1  cup
Toor dal - 1/2 cup (Soak it for 1/2hour)
Cooking oil
Salt - to taste

  1. Heat a pan and roast coconut,When coconut changes it color to slight brown add red chilly powder,  coriander powder, sambar powder & roast it till it become brownish.Keep it aside.
  2. Chop all the left over veggies ,slice onions & tomato lengthwise,green chilly,chop garlic into fine pieces.
  3. Grind the roasted coconut and make it a coarse paste.
  4. Take a vessel with a lid. Add dal with enough water.Boil the dal with pinch of turmeric and 1/2 t spoon of  salt.
  5. When dal is half cooked,add the potato pieces,Continue cooking, Add sliced onions,chopped veggies. & green chilly. Add enough water for veggies to cook.Close the vessel with the lid.
  6. Once veggies starts cooking up,add sliced tomatoes & 1 cup of tamarind water.
  7. Add the coconut paste to the cooked veggies.Cook for 5 mins.
  8. Heat a frying pan. Add cooking oil , splutter mustard seeds, then add chopped garlic,red dried chilly,curry leaves & a 1/4 t spoon of asafoetida. 
  9. Transfer these contents on to sambar and mix it well.
  10. Garnish with chopped coriander leaves.

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