1. Arachuvitta Sambar (Pumpkin Sambar)
This is a definitive southern fare for Tamilians and shows up at each celebration.
2-inch bits of tamarind-2 pieces
Bubbled water-½ cup
Toor dal-¼ cup
White pumpkin or debris gourd-100 grams
1 teaspoon salt
A teaspoon of coconut oil
Dried red chillies-4
Chana dal-1 tablespoon
Fenugreek seeds-¼ tablespoon
Coriander seeds-½ tablespoon
Dried up coconut-¼ cup
Cooking oil-1 tablespoon
Red stew 1
Planning Time: 30 Minutes
Complete Cooking Time: 20 minutes
Servings: 4 servings
Extricate tamarind mash utilizing high temp water.
Pressure cook the toor dal for 5 whistles.
Heat oil in a dish and meal the elements for the masala until they give out major areas of strength for a.
Crush into a fine glue and saved.
Pan sear the debris gourd for 2 minutes. Add the tamarind mash and heat to the point of boiling alongside salt.
Presently add the masala glue and heat to the point of boiling indeed.
Stew until the debris gourd mellow.
Then, squash the cooked toor dal and add it. Check for consistency and add water whenever required.
Stew until the sambar rises.
Set up the treating now.
Pour this over the sambar, and it is prepared to eat with some hot rice and ghee.
2. Vengaya Vatha Kozhambu (Onion Sambar)
Vatha kozhambu is the go-to when you need scrumptious yet straightforward food. All that’s needed is under 20 minutes to make yet is absolutely lip-smacking.
Sesame oil-1 teaspoon
Mustard seeds-1 teaspoon
Fenugreek seeds-1 teaspoon
Toor dal-2 teaspoon
Curry leaves-a couple
Sambar powder-3 tablespoon
Salt to taste
Tamarind pieces-a couple
Jaggery-a little piece
Planning Time: 5 minutes
Absolute Cooking Time: 15 minutes
Servings: 3 servings
Remove tamarind mash utilizing tamarind and heated water.
Heat oil and add mustard, fenugreek, toor dal, and curry leaves. At the point when the mustard splutters, add the asafoetida and cook till there’s areas of strength for a.
Presently add the onion and broil until it is delicate.
Presently add the tamarind concentrate and sambar powder and permit it to bubble. The oil ought to separate and drift on top.
Presently add jaggery to this blend and mix.
Stew for a couple of moments and switch off the fire.
Present with hot rice and ghee.