SOUTH INDIAN SAMBHAR

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  SAMBHAR

• INGRIDIENTS:

• TOOR DAL/ARHAR DAL-1/2CUP
• CARROT -1
• BEANS-5PIECE
• TENDER DRUMSTICK-1PIECE
• BRINJAL-1PIECE
• POTATO-1SMALL PIECE
• BOTTLEGOURD/LAUKI/DHOODHI-1/2MEDIUM SIZE(SQUASH)
• TOMATO-2PIECE
• LADYFINGER-3-4PIECE(VERTICAL CUT)
• BROCCOLI-3 PIECE
• TERMERIC POWDER-1/2TSP
• SALT-1TSP
• TAMARIND PULP-2TSP
• CHOPPED CILANTRO-1/8 BOWL

• SEASONING:

• REFINED OIL-1TSP
• CURRY LEAVES-5PIECE
• MUSTARD SEEDS-1TSP
• FENUGREEK SEEDS-1TSP
• RED CHILLY-2PIECE
• ONION-1MEDIUM SIZE
• GREEN CHILLY-1 PIECE
• GINGER-GARLIC PASTE-2TSP
• SAMBHAR POWDER-1TSP

• METHOD OF SEASONING:

• TAKE A FRYING PAN .POUR THE REFINED OIL IN IT.
• ALLOW IT TO HOT FOR A WHILE.
• ADD MUSTARD SEEDS .
• ALLOW IT TO CRACKLE.
• NOW ADD URAD DAL & FRY IT TILL ITS COLOR TURN DOWN IN GOLDEN BROWN COLOR.
• ADD DRY RED CHILLY,CURRY LEAVES .
• NOW ADD GINGER GARLIC PASTE,STIR IT TILL GOLDEN BROWN COLOR.
• NOW ADD CHOPPED GREEN CHILLY,ONION,SAUTE IT .
• NOW ADD SAMBHAR MASALA.
• TURN OFF THE BURNER NOW.NOW SEASONING IS READY. 

• METHOD OF SAMBHAR:

• TAKE TOOR DAL/ARHAR DAL .WASH IT NICELY.
• SOAKED IT FOR 2-3 HOUR.
• TAKE A PRESSURE COOKER .PUT THE DAL INTO IT.
• ADD CHOPPED TOMATO IN DAL.
• NOW PUT IT IN HIGH FLAME
• 3 WHISTLES IS REQUIRED FOR MAKING SAMBHAR.
• AFTER FIRST WHISTLE PUT IT IN MEDIUM FLAME.
• SWITCH OFF THE FLAME..
• AFTER 10 MINUTES STEAM  WILL BE COMING OUT.
• OPEN THE LID OF PRESSURECOOKER.
• BEFORE ADDING THE VEGETABLES ,BLEND THE COOKED DAL WITH THE HELP OF BLENDER.
• PUT ALL THE CHOPPED VEGETABLES IN IT.
• ACCORDING TO VEG WHISTLE IS REQUIRED
• CARROT,POTATO,BEANS,RADISH,BROCCOLI  2 WHISTLE REQUIRED.
• DRUM STICK ONLY ONE WHISTLE IS REQUIRED
• BRINJAL CAN COOKED IN OPEN LID(AFTER MAKING THE SAMBHAR,PUT THE LONG SLEEK PIECE OF BRINJAL IN THE COOKER ,IT WILL COOKED IN 5 MINUTES.)
• BRINJAL CAN EASILY COOK,IT CAN COOK IN OPEN  VESSEL 1N 3-5 MINUTES.
• SO WE WILL PUT CARROT ,POTATO,BEANS,RADISH ,BROCCOLI IN PRESSURECOOKER AFTER FIRST WHISTLE.
• PUT DRUMSTICK,BRINJAL,LADYFINGER IN COOKER AFTER SECOND WHISTLE.
• AFTER 3 WHISTLES PUT IT ASIDE TILL STEAM DOES NOT BRINGS DOWN.
• NOW ADD TAMARIND PULP,LEMON  JUICE IN IT.
• ADD SEASONING IN IT.
• GARNISH IT WITH CILANTRO

• ANOTHER METHOD:

• BOIL TOOR/ARHAR DAL SEPERATELY.
• CUT THE VEG IN LONG SLEEK SIZE.
• DEEP FRY ALL THE VEGETABLES
• MIX IT IN THE SAMBHAR.

• TIPS:

• CAN AVOID TAMARIND AND USE LEMON JUICE .
• SOME PEOPLE ADD JAGGERY IN IT.IF U LIKE LITTLE SWEET SAMBHAR,THEN U CAN USE  IT .
• RADISH TASTE,SMELL IS DIFFERENT.EVERY PEOPLE WILL NOT LIKE IT.
• BRINJAL ,RADDISH HAS GREAT COMBINATION IN SAMBHAR,FEW LIKE. 
• IF U DECREASE THE SOAKING PERIOD OF ARHAR DAL BY 30 MINUTE ,THEN 3WHISTLES REQUIRED ONLY FOR COOKING OF TOOR DAL .
• IF U ADD ONE HANDFUL CHANNA DAL IN TOOR DAL WHILE BOILING ,ITS TASTE WILL COMING OUT WELL.