Monday, June 24, 2013

Sambar (Amaranth leaves and Brown garbanzo/ Soppu kaalu huli)

Amaranth leaves- 2 cups chopped
Brown garbanzo- 1/2 cup cooked
Sambar powder- 2 tsp
Coconut gratings- 2 tbsp
Toor dal- 1cup
Tamarind juice- 2 tbsp
Jaggery- 1 inch piece
Salt to taste

Oil- 1 tsp
Mustard seeds- 1/2 tsp
Red chili- 2-3
Turmeric- 1 tsp
Hing- a pinch
Curry leaves- 4-5
Green chilli slit - 2-3 (adds taste to this sambar)

Cook the Amaranth leaves in a pan. Pressure cook the Toor dal and soaked Brown garbanzo (Soak previous night). Grind Coconut and sambar powder with little water in a mixie.
Add Toor dal, brown garbanzo and sambar-coconut paste, tamarind paste,jaggery and salt to the cooked Amaranth leaves. Boil for a few minutes and add seasoning in the end.
Serve this sambar with rice and potato chips or aralina sandiges.

P.S. You can also add the sambar powder and coconut without grinding. Grinding makes the sambar thicker and adds to the volume.

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