Friday, May 8, 2009

Sāmbhar….with mango slices and drumstick….

How to make Sāmbhar….with mango slices and drumstick….

Cook Sāmbhar paruppu (say 3/4th glass) in a pressure cooker with required water.
Cut mango into slices and drumstick into pieces of 1 ½ inch length. Cook drumstick and mango (half way) in sufficient water separately with a pinch of salt and a pinch of turmeric powder.
Chop 2 onions, 2 ripe tomatoes and slit 2 green chilies, 2-3 broken red chilly. Some curry leaves for seasoning. Some coriander leaves to give the aroma.
Grind 1 handful of grated coconut with 1 tsp fenugreek (jeerakam) separately.
In the kadai, to the cooked Sāmbhar paruppu, add the cooked mango and drumstick, and the grinded mix coconut with jeerakam. Add the tamarind ( a small lemon size) soaked water. (You may not add tamarind when the mango is already have that tangy taste…depends on how much tanginess one wants).

Add 1 tsp of Kashmir chilly powder, 2 tsp of malli (Coriander seed) powder, 1 tsp of ready-made Sāmbhar powder, salt to taste, 1 pinch of turmeric powder if one want more yellow color. Mix it thoroughly and let it to boil. Pour some more water to bring it to some watery consistency.
Add chopped onions, tomatoes, green chilly, some curry leaves to the above mix. Let it to boil.

Sprinkle some salt to taste.
Separately, heat 1 tsp oil in a kadai, splutter 1 tsp mustard seed, 2-3 red chilly, lots of curry leaves . When they are fried, add this seasoning to the above mix.

Before you take out from the stove, sprinkle some asafetida powder and coriander leaves. Close with a lid so that the aroma does not leave.

No comments:

Post a Comment