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Shallots Sambar | Onion Sambar | Veg Gravy | Veg Sidedish | Samabar for rice, idli, dosa
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Shallots Sambar (Onion Sambar) Shallots Sambar | Veg Gravy | Veg Sidedish | Samabar for rice, idli, dosa
Ingredients
Toor dal - 1 cup (100 ml)
For Masala paste
Oil - 1 tsp
Coriander Seeds - 2 Tbsp
Cumin seeds - 1 tsp
Chana dal - 1 tsp
Fenugreek seeds - a pinch
Red chilis - 6 nos
Asafoetida powder - 1/4 tsp
Grated Coconut - 1-1/2 Tbsp
Shallots - 5 nos
Little water
For Gravy
Oil - 2 to 3 Tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilis - 2 nos
Asafoetida powder - 1/4 tsp
Shallots - 1 cup
Few Curry leaves
Turmeric powder - 1/4 tsp
Tomato - 1 no. (chopped)
Salt
Tamarind puree - 2 cups
Jaggery - 1 small piece
Garnish with coriander leaves
Method :
1. Pressure cook the toor dal with little water.
2. To a pan, add oil and then coriander seeds, cumin seeds, chana dal, fenugreek seeds, red chillis.
3. Roast this until they change color.
4. Turn off the stove and add asafoetida powder, grated coconut, shallots. Roast for sometime.
5. Cool the masala and grind it into a paste with some water.
6. To a wide kadai, add oil, add urad dal, mustard seeds, chana dal, cumin seeds, red chillies, asafoetida powder.
7. Once the mustard splatters, add shallots and curry leaves.
8. Add tumeric powder, tomato and salt.
9. After few minuts, add dilluted tamarind puree, and cook for 3 mins.
10. Add cooked toor dal and dilute it with water. Add salt if needed.
11. Now add some water and let is boil for 10 mins.
12. Finally add a piece of jaggery, curry leaves.
13. Rocking shallot masala sambar is ready to be served.
Ingredients
Toor dal - 1 cup (100 ml)
For Masala paste
Oil - 1 tsp
Coriander Seeds - 2 Tbsp
Cumin seeds - 1 tsp
Chana dal - 1 tsp
Fenugreek seeds - a pinch
Red chilis - 6 nos
Asafoetida powder - 1/4 tsp
Grated Coconut - 1-1/2 Tbsp
Shallots - 5 nos
Little water
For Gravy
Oil - 2 to 3 Tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilis - 2 nos
Asafoetida powder - 1/4 tsp
Shallots - 1 cup
Few Curry leaves
Turmeric powder - 1/4 tsp
Tomato - 1 no. (chopped)
Salt
Tamarind puree - 2 cups
Jaggery - 1 small piece
Garnish with coriander leaves
Method :
1. Pressure cook the toor dal with little water.
2. To a pan, add oil and then coriander seeds, cumin seeds, chana dal, fenugreek seeds, red chillis.
3. Roast this until they change color.
4. Turn off the stove and add asafoetida powder, grated coconut, shallots. Roast for sometime.
5. Cool the masala and grind it into a paste with some water.
6. To a wide kadai, add oil, add urad dal, mustard seeds, chana dal, cumin seeds, red chillies, asafoetida powder.
7. Once the mustard splatters, add shallots and curry leaves.
8. Add tumeric powder, tomato and salt.
9. After few minuts, add dilluted tamarind puree, and cook for 3 mins.
10. Add cooked toor dal and dilute it with water. Add salt if needed.
11. Now add some water and let is boil for 10 mins.
12. Finally add a piece of jaggery, curry leaves.
13. Rocking shallot masala sambar is ready to be served.
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