Sun­dakkai sam­bar

Down to Earth - - FOOD -

IN­GRE­DI­ENTS

A fist­ful of sun­dakkai­vathal A hand­ful of moringa leaves A small-sized lemon or ready­made tamarind paste 1 cup boiled tu­vardal or arhardal A small piece of hing or asafoetida 1 tsp sam­bar pow­der 1/2 tsp turmeric pow­der 1 tsp rice flour (op­tional) 1 tsp oil for sea­son­ing Mus­tard for tem­per­ing Curry leaves and salt to taste

METHOD

Ex­tract the tamarind juice. Add turmeric, hing, sam­bar pow­der and salt. Boil till the raw smell of tamarind goes. Now add the washed hand­ful of moringa leaves, and wait for it to boil for a cou­ple of min­utes. Smash the boiled dal and add it to the sam­bar. If the sam­bar is slightly liq­uid, add rice flour to the boiled dal. This will help thicken the sam­bar. Once the liq­uid starts boil­ing, take it off the flame. Heat a lit­tle oil in a kadai and add the mus­tard seeds. Once it starts crack­ling, pour it into the sam­bar. Add curry leaves. Now shal­low fry sun­dakkai­vathal in a lit­tle oil. When it ac­quires a nice brown colour, take them out and add to the sam­bar.

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