Tuesday, July 26, 2016

Methi Sambar


One bunch fresh methi. Cleaned and chopped into fine pieces

Tamarind lemon size. soak it in water and extract 2 cups of juice

Thur dhal boiled and smashed 1/2 cup

salt to taste

For tempering

Gingley oil or any cooking oil one table spoon

Mustard seeds one teaspoon

Methi seeds one teaspoon

Green chillies 2 numbers chopped

Red chillies 2 numbers

Curry leaves

Hing powder or Hing solid a small piece

sambar powder 2 teaspoons

Cook the thurdhal in a pressure cooker adding half teaspoon turmeric powder. Heat the pan and add one tablespoon cooking oil. Add mustard seeds and after it crackles add methi seeds, green chillies and red chillies. Add hing and curry leaves. Fry for sometime and add the finely chopped methi leaves and fry for 2 minutes. Add the tamarind juice, salt and sambar powder. Let it boil for atleast 10 minutes. Then add the smashed (boiled) thur dhal. Boil the sambar for another 2 minutes and remove it from fire and serve hot with hot rice or dosa or chappathi. 

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