Saturday, August 15, 2009

Race sambar

Recipe inspired from the book Cook & See by Meenakshi ammal


1 tsp bengalgram dal
1 tsp blackgram dal
1 tsp redgram dal
1 tsp green gram dal
2 tsp coriander seeds
Bit of asafoetida
1/2 tsp pepper seeds
5 green chillies slit
1/2 tsp raw rice
Small lemon sized tamarind soaked in water
1/2 tsp fenugreek seeds
Few Ladies finger
2 tsp gingelly oil
1 tsp mustard seeds
Few curry leaves
Salt to taste

Dry roast the fenugreek seeds and rice. Roast the dals, coriander seeds, pepper seeds in oil, cool and grind to smooth powder along with fenugreek seeds and rice.

Heat oil, add mustard seeds and curry leaves. When it splutters, add ladies finger, green chillies and fry for a minute. Add the tamarind extract, salt and let the vegetable cook. Add the masala powder and water as required and allow it to boil well.

Serve hot with rice.
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