Thursday, January 14th, 2010 | Author:
sethu Ingredients:
- Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) – each 50 g for four servimgs
- Small onions – 100 g
- Tomato 50 g
- Green chillies – 4 no
- Coriander leaves -finely chopped – half cup
- Curry leaves – half cup
- Toor gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
- Asafoedita Powder (Hing – Perungayam) – half tsp
- Red chillies powder – 1 tsp
- Coriander powder one & half tsp
- Turmeric powder – half tsp
- Salt – to taste
- Broken black gram (Urad dhal) – 1 tsp
- Oil & ghee – each 2 tsp
- Clean and cut all vegetables (1″ square wherever possible)
- Wash and slit green chillies
- Wash and drain toor gram dhal and soak in water for 10m
- Pour 6 cups of water in a pressure cooker and bring to boil
- Add toor dhal and turmeric powder and boil for 10 m in the open
- Add red chillies powder, coriander powder, , half tsp asafoedita, salt, close the lid
- Cover the cooker and pressure cook for 3 whistles and reduce heat to sim mode for 3 m
- Remove from heat, release the pressure and open the cooker
- Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the sambar and continue to boil for 3 m. If needed add water for required consistency
- Add 2 tsp ghee and chopped coriander leaves