Mu­runga elai sam­bar

Down to Earth - - FOOD -


A hand­ful of cleaned moringa leaves A small ball of le­mon-sized tamarind or ready­made tamarind paste 1 cup boiled arhardal A small piece of asafoetida or hing 1 tea­spoon sam­bar pow­der 1/2 tea­spoon turmeric pow­der 1 ta­ble­spoon rice flour, op­tional 1 tea­spoon oil Mus­tard seeds for sea­son­ing Salt to taste Curry leaves, op­tional


Ex­tract the tamarind juice. Add turmeric, hing, sam­bar pow­der and salt. Boil the mix­ture till the smell of tamarind is gone. Add moringa leaves and cook for some time. Mash the boiled dal and add it to the sam­bar. Rice flour can be added to thicken the con­sis­tency. Once the liq­uid starts to boil, take it off the flame. To pre­pare the tadka, heat oil and add the mus­tard seeds. Once they start to crackle, pour the tadka into the sam­bar.

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