Pongal sambar recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped brinjal - 1
  2. Shallot (sambar onion) - 10
  3. Chopped tomato - 2
  4. Green chili - 3
  5. Pigeon pea - 1/4 cup
  6. Asafoetida powder - a pinch
  7. Fenugreek seed - 1 teaspoon (tsp.)
  8. Cumin seed - 1 teaspoon (tsp.)
  9. Tamarind - 1 gooseberry size
  10. Sambar powder - 2 teaspoon (tsp.)
  11. Turmeric powder - 1/4 teaspoon (tsp.)
  12. Curry leaf - 6
  13. Coriander leaf - 10
  14. Mustard seed - 3/4 teaspoon (tsp.)
  15. Oil 0 2 tablespoon (tbsp.)
  16. Salt - 1 1/2 teaspoon (tsp.)

PREPARATION:

  1. Soak pigeon pea for 15 minutes. Strain water and keep it aside.
  2. Soak fenugreek seed for 15 minutes. Strain water and keep it aside.
  3. Soak tamarind in 3/4 cup of water and get the juice.
  4. Heat oil in a pressure cooker; add shallot, asafoetida powder, brinjal and sauté for 2 minutes.
  5. Now add soaked pigeon pea, fenugreek seeds, tomato, 3/4 cup of water and pressure cook for 3 whistle. Remove from heat and keep until the pressure released.
  6. Now add the tamarind juice, sambar powder, turmeric powder, salt to taste, coriander leaves, green chili, 3/4 cup of water ; place on the stove and bring it to boil. After 2 minutes remove from heat.
  7. In a pan heat oil; mustard seeds, curry leaf once the mustard seed stop splattering. Add this to sambar and serve.

NOTES:

  1. Goes well pongal.



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