Tuesday, May 22, 2018

Posted by Mala at 12:00:00 AM 8 comments
Pressure cooker Sambar............. this recipe will be useful for bachelors and working people, for the newly marrtied young girls, who are trying their hand in the kitchen..........not only them, even you and me.....sometimes when we are hard pressed for time...sometimes, when we don't have enough time to simmer the tamarind water or to cook the veggies...and making Sambar this way, keeps all the flavors intact, and certainly this Sambar has lot of மணம்...aroma....whatever you may call...you can just dump whatever veggies you have...and before you realise, the Sambar is ready...

Tur dhal - 3/4 cup, soaked in hot water with turmeric powder for 20 mts
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
White radish - 5, peeled and cut into roundels
Pearl/small onions - 20-25, halved
Green chilli - 1, slit
Sambar podi - 3 tsps
Jaggery- a tiny piece
Curry leaves - a few
Salt to taste

To season
Gingely/cooking oil - 2 tsps
Solid hing - 2 pieces
Mustard seeds - 1 tsp
Methi/fenugreek seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4

The soaked tur dhal pressure cooked. 

As the tur dhal is being cooked, simultaneously, in a Pressure pan, add tamarind paste, jaggery, slit green chilli, sambar powder, salt to taste, radish, onions, tomatoes and curry leaves

Pour enough water, less than the immersing level, and add turmeric powder too. You must not pour more water, since tamarind water is not boiling and reducing in quantity

Season the above mentioned ingredients, and pour on top, close the lid and cook for 3 whistles on high flames.

This is how it looks after opening...the aroma from it will kindle hunger pangs and everyone will think of eating more than their capacity

Add the cooked dhal, which is by now ready, pressure released, and mix well and simmer for 2-3 minutes. If you want to make arachuvitta sambar, then the ground paste must be added at this point, simmered for 2-3 minutes, before adding the cooked dhal.

The end product...see how easy it is!!!

Serve with any tiffin varieties  or with rice and curry or with any dosa varieties

This post first appeared in www.malpatskitchen.com


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