Thursday, January 14th, 2010 | Author:

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
  • Red 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
  1. Clean and cut all vegetables (1″ square wherever possible)
  2. Wash and slit green chillies
  3. Wash and drain red gram dhal
  4. Pour 6 cups of water in a pressure cooker and bring to boil
  5. Add red gram dhal, all vegetables, red chillies powder, coriander powder, turmeric power, half tsp asafoedita, salt and allow it to boil for 5 m.
  6. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
  7. Remove from heat, release the pressure and open the cooker
  8. 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
  9. Add 2 tsp ghee and chopped coriander leaves
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