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Pongal Sambar

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
  1. Clean and cut all vegetables (1″ square wherever possible)
  2. Wash and slit green chillies
  3. Wash and drain toor gram dhal and soak in water for 10m
  4. Pour 6 cups of water in a pressure cooker and bring to boil
  5. Add toor dhal and turmeric powder and boil for 10 m in the open
  6. Add red chillies powder, coriander powder, , half tsp asafoedita, salt, close the lid
  7. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
  8. Remove from heat, release the pressure and open the cooker
  9. 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
  10. Add 2 tsp ghee and chopped coriander leaves

Sambar (for rice)

Serves: 4

Ingredients:

  • Drumstick or Eggplant or White Radish (mullangi)
  • Toor dal 1 cup
  • Tamarind 1 inch cube
  • Pearl onions 1 handful, skin removed and whole
  • Asafoetida 1 pinch
  • Tomato 1 cut in small pieces
  • Green chilies 4 slit along the middle
  • Red chilies 2
  • Red chili powder 1 tsp
  • Coriander powder 2 tsp
  • Turmeric powder 1 pinch
  • Sambar powder 2 tsp
  • Salt
  • Curry leaves

Method

  1. Cook toor dal and keep aside
  2. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric  powder, salt and boil till the vegetables are cooked
  3. Once the raw chili powder smell is gone add the cooked toor dal and sambar powder and boil for 2 minutes
  4. In another pan heat 3 tsp oil
    1. Add 1tsp mustard seeds, 1 tsp split urad dal, red chilies, green chilies and fry till the mustard seeds pop and urad dal is lightly brown
    2. Add the onions and tomatoes and fry till the onions brown
    3. Add the  safetida. Note: if using  safetida chunks instead of powder then add the chunks when adding the mustard seeds
    4. Add curry leaves
    5. Now add this mix to the gravy from step 3 and boil for 3 minutes.
  5. Garnish with cilantro

Note: If using okra then fry lightly in oil and add to the boiling tamarind water mix in step 5 after the mix has been boiling for 5 minutes