Monday, July 12, 2010

Mangalore cucumber Sambhar

Tried and tasted by Nivedita
Hi All,
Do not invite me for food, if you have this sambhar in your menu. I swear you will repent! I am going to finish all the sambhar with hot rice and ghee. I just love it. I love the way, it is prepared by Udupi people. I am not giving you the Udupi recipe. It is my version, which I make with home made sambhar pudi or masala.
I use any vegetable which is available at home. But I like it more when I use this Sambhar Kai  or Mangalore cucumber. 
Without much introduction I am coming to the recipe,

Ingredients used 
Mangalore cucumber - 1/2 of one big cucumber, washed and cut into medium sized cubes.
Add little water to cover the cubes and boil for 5 minutes.
Toor dal - 1 cup, cleaned, washed and boiled

To make into fine paste,
Tomato - 1 big, chopped finely
tamarind paste - 1 tsp
Click down for
Sambhar powder - 2 tbsp
Salt to taste
Jaggery - 2 tbsp
Red chilly powder - 1 tsp
Transfer everything in a mixi or blender and churn it into a fine paste with little water.

For tempering
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - few
Turmeric powder a pinch
Fresh coriander to garnish
Heat oil in kadai. Add mustard seeds and cumin seeds. Add curry leaves and ground paste. Fry for 3 to 5 minutes.Add turmeric powder. Add boiled cubes. Mix it properly. Add boiled dal and two cups water. Cook for few minutes. Adjust the seasoning and add some more water if you feel the dal is thick. Cook for at least 10 minutes. Garnish with fresh coriander. 
Serve with hot rice, pickle and paapad.
Sending it to Priya of Enveetu Kitchen who is hosting the event which is started by Jagruti.
 
Keep Smiling,

Gadget

This content is not yet available over encrypted connections.

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog