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Sat, Aug 18, 2012, 02:47 PM


1.Chana dal 2 tbsp
2.Coriander leaves
3.Cumin seeds
4.Curry leaves
5.Garam masala
6.Ginger garlic
7.Grated Coconut
10.Fenugreek seeds
11.Mixed veggies
12.Mustard seeds
16.Pepper corns
17.Red chillies
19.Salt to taste
22.Turmeric powder
23.Toor dal


Sambhar masala Heat heavy pan, over medium heat, and add the mustard
seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander
seeds,red chillies,rice channa dal can also add little urad dal,. Stir
and roast for 3 to 4 minutes, reducing the heat if necessary to take care
that the spices dont burn.In the same pan, heat 2 teaspoons
oil and roast garlic ginger,hing,turmeric When they start to colour
continue roasting Add the pan contents to the bowl and cool along with
the spices. add all to a grinder and make it into a fine paste.

Sambar Preparation:1.Heat one teaspoon of the oil in a heavy pan, over medium heat,
and add the mustard seeds, fenugreek seeds,hing,red chillies (chef did
not add but please do) cumin seeds.
2.Add the shallots or big cut
onions ,turmeric powders, stir add curry leaves ,chopped green chillies and
mix vegetables add tomatoes tamarind juice and add water and cook till
the vegetables are half done.
3. Add sambar masala -add half the qty and
save the rest to use next time in fridge when the vegetables are 3/4
cooked add mashed dal and cook for 30 min in slow flame till nice  fragrance.
4.Add seasonings ,sugar and
finish of with coriander leaves enjoy with rice idli,dosa.
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