Sunday, July 24, 2011

Agathi Keerai Sambar

1 cup of Toor
1/2 cup Agathi keerai
2 green chillies (Slit)
3 cloves of Garlic (Chopped)
2 Ripe tomato (Quartered)
1/4 tsp Turmeric powder
2 cups of water
1 small lime size tamarind ball
1 tbsp Sambar powder

For tempering:
1 tbsp Gingerly oil
1 small onion (thinly sliced)
2 dried red chillies
1/2 tsp Mustard seeds
1/4 tsp Urad dhal

  • Cook the toor dhal in a pressure cooker with a pinch of salt, turmeric powder and hing. Keep aside.
  • Clean and remove the agathi keerai leaves from its stem. Wash and keep aside.
  • Boil the washed agathi keerai leaves together with garlic, chillies, tomato, turmeric powder and salt in a deep bottomed pan.
  • Soak tamarind in 1/4 cup of warm water. Extract the thick pulp and set aside.
  • To the tamarind pulp, add the sambar powder.
  • When the keerai is cooked, add the cooked toor dhal and the tamarind extract.
  • In a small pan, heat gingerly oil, splutter mustard seeds and urad dhal. Add the onions, dry chillies and fry till golden brown.
  • Add the tempering to the sambar and let it boil for 2 mins.
  • Serve hot with rice and pappadam.

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