Monday, August 17, 2015

Posted by Mala at 2:00:00 AM 2 comments
This is a superb Tanjore Cuisine, which I learnt from in laws' home. It was customary those days to make this unique sambar, whenever the  son-in-law came home, and hence this Sambar derived this name, மாப்பிள்ளை  சாம்பார்  (MAPPILLAI SAMBAR)
Tur dhal goes into this Sambar, which has high protein, very very essential for the vegetarians. It has carbohydrates, fibre, iron, calcium, and folic acid, which is important for expectant mothers. It is low in saturated fat and cholesterol free.
Lot of onions and tomatoes go into this sambar and,  it tastes great with idlis and dosas too.

Ingredients
Big onion - 2, chopped
Pearl onions - 20, chopped
Tomatoes - 3-4, chopped
Tur dhal, 1 cup, pressure cooked
Green chillies - 4, slit lengthwise
Curryleaves
Sambar powder - 2 1/2 tsps
Salt to taste
Coriander for garnishing
Lemon juice - 4 tbsps

For seasoning
Gingely oil - 3-4 tsps
Solid hing - 1
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Methi seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 10 minutes; Cooking time: 20minutes

Serves 4


                              In a cooking pan, add oil and season the mentioned ingredients

Then add onions, green chillies and curry leaves, and saute.


Then add the chopped tomatoes


Add salt to taste, this way, it enables the tomatoes to become mushy faster. Before &


After!!!See how they have become!


At this point, add 3 cups water, and also the mentioned amount of sambar powder.


When it reduces to half, and when the tomatoes and onions are well cooked...


add the cooked tur dhal, .


allow to boil for 5 minutes, remember to keep the flames on low, otherwise, it will get burnt at the bottom. Switch off, then add the lemon juice and garnish with coriander leaves.



Enjoy with Hot rice, vegetable curry of your choice and vadams or papads. 







2 comments:

  1. Sambar without tammarind! Great! The sambar looks easy to make and bet tastes good too!

    ReplyDelete
  2. Ms. Mala, once again, a great recipe from you. I love your blog

    ReplyDelete