Hey people, here is a recipe of exotic Tamil delight- sambhar curry, which we all love eating. So don’t waste your time-just read the method of preparing it and try out in your homely kitchen.
(Red gram and vegetable curry-Tamil style)
1 ½ tbsp vegetable oil, 1 tbsp Bengal gram, 6 whole dry red chilies, 1 cm piece asafetida, 2 sprigs curry leaves, 3 whole dry red Kashmir chilies, ½ cup grated coconut, ¼ cup coriander leaves, ½ tsp turmeric powder, ½ tsp cumin seeds, 5 ½ cups water, 4 tsp salt, ½ tsp fenugreek seeds, 1 cup washed red gram, 25 gms tamarind soaked in 1 cup hot water for 15 minutes and pulp extracted, 2 drumsticks peeled and cut into 5 cm long pieces, 1 medium onion cut into 6 pieces
2 tbsp vegetable oil, ½ tsp mustard seeds
Heat oil in a pan for about 1 minute and roast together whole chilies, Bengal gram, asafetida, coconut, coriander ,fenugreek seeds, 1 sprig curry leaves till coconut turns into golden brown color.
Grind the roasted ingredients into a fine paste by adding water to it little by little from time too time.
Now pour 3 cups of water into a cooker. Add red gram, salt and turmeric powder to it, and stir well once.
Close the cooker and bring it to a full pressure on a high heat. Reduce the heat and cook for 4 minutes.
Now remove the cooker from the heat and allow it to cool down naturally.
Open the cooker and mash the dal completely with a back of a ladle to blend with the liquid. Add ground pate, onion, tamarind pulp, drumsticks, remaining curry leaves and water to it. Stir it again nicely.
Close the cooker now and again bring it to full pressure on high heat. Remove cooker immediately from heat. Reduce the pressure by placing cooker in basin of cold water for about 2 minutes. Open cooker.
For tempering, heat oil in a pan for about 1 minute. Add mustard seeds and when it begins to crackle pour into sambhar. Stir and serve hot.