Idli(idly) sambar recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 7 votes

Ratings: Rate this recipe!
on on on on off 7 - Great!

INGREDIENTS:

  1. Red gram or Pigeon pea - 1 cup
  2. Shallots - 10 small
  3. Hot dry chili - 2
  4. Curry leaves (optional) - 5
  5. Ripe Tomatoes - 1
  6. Turmeric Powder - 1/4 teaspoon (tsp)
  7. Sambar Powder - 1 teaspoon (tsp)
  8. Tamarind Paste – 2 tablespoon (tbsp) or for taste
  9. Salt - for taste
  10. Coriander Leaves - 1/4 cup
  11. Oil - 1 tablespoon (tbsp)
  12. Mustard Seed - 1/4 teaspoon (tsp)
  13. Black gram - 1/4 teaspoon (tsp)
  14. Split Bengal gram - 1/4 teaspoon (tsp)
  15. Asafoetida - 1/2 teaspoon (tsp)
  16. Fenugreek seed - 1/4 teaspoon (tsp)

PREPARATION:

  1. Cook the red gram or Pigeon Pea with water to a paste. You can use pressure cooker also.
  2. Cut the Shallots into small cubes, Cut the tomatoes into small pieces. cut and split the green chili.
  3. Heat oil in a pan. When its hot add mustard seed, black gram , split Bengal gram, fenugreek seed , dry chili and curry leaves until the mustard seed splatter.
  4. Now add  add shallots and fry until golden brown. Now at the cut tomatoes and fry until oil separates.
  5. Now add the sambar powder, asafetida and Tamarind paste, add 1/4 cup water and cook for 5 min.
  6. Now add the cooked black gram and salt to taste. Cook for 3 min add the coriander leaves and remove from flame.

NOTES:

  1. Tasty sambar is ready to be served with idli(idly)

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