Ingredients
1/2 cup Toor Dal
1/2 Mangalore Cucumber diced (remove seeds)
2 spoons Tamarind extract
2 -3 spoons Coconut grated
1/2 spoon Turmeric powder
1 spoon Sambar powder
2 spoons Red Chilli powder
1/2 spoon Mustard seeds
8 Curry Leaves
1/2 Mangalore Cucumber diced (remove seeds)
2 spoons Tamarind extract
2 -3 spoons Coconut grated
1/2 spoon Turmeric powder
1 spoon Sambar powder
2 spoons Red Chilli powder
1/2 spoon Mustard seeds
8 Curry Leaves
1/2 spoon Jaggery
Pinch of Asafoetida
Salt
Oil
Method:
Cook toor dal, diced mangalore cucumber, pinch of turmeric powder, 2 drops of oil and water in a pressure cooker on a medium flame for 2 - 3 whistles.
For seasoning, take tadka pan, heat 1 spoon oil, add mustard seeds, curry leaves and asafoetida and turn off the flame.
Now grind coconut into a fine/coarse paste in a mixer jar.
Pour paste, seasoned mix, tamarind extract, add jaggery, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add salt and mix, cook for 5 minutes on a medium flame until sambar starts boiling.
Mangalore Cucumber Sambar is ready to serve with rice.
Pinch of Asafoetida
Salt
Oil
Method:
Cook toor dal, diced mangalore cucumber, pinch of turmeric powder, 2 drops of oil and water in a pressure cooker on a medium flame for 2 - 3 whistles.
For seasoning, take tadka pan, heat 1 spoon oil, add mustard seeds, curry leaves and asafoetida and turn off the flame.
Now grind coconut into a fine/coarse paste in a mixer jar.
Pour paste, seasoned mix, tamarind extract, add jaggery, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add salt and mix, cook for 5 minutes on a medium flame until sambar starts boiling.
Mangalore Cucumber Sambar is ready to serve with rice.
Note Remove seeds from cucumber and discard.
No comments:
Post a Comment