Carrot Beans Sambar
Carrot – 50 gms
French beans- 50 gms
Sambar Onions / shallots - 100 gms
Tomatoes, small – 1
Tamarind - small lemon size
Turmeric powder – 1/2 tsp
Sambar Powder - 2 tsp
salt – to taste
Oil – 1 tbsp
Coriander Leaves – for garnishing
For Seasoning:
Mustard Seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Fenugreek – 1/2 tsp
Whole red chilli – 2
Asafetida – 2 pinches
Curry leaves – 1 sprig
Recipe Procedure:
Chop the carrots and beans into 2 inch long pieces.
Soak the tamarind in some hot water and extract pulp from it.
Remove the skin from the shallots and chop both the shallots and tomatoes.
Wash and pressure cook tur dal with ½ tsp oil and turmeric powder.
In a small vessel on top of the dal place the carrots and beans also to be cooked after sprinkling them with little water.
Release the pressure after three whistles and mash the dal well with a mathu.
Keep aside.
In a kadai heat the oil and add the ingredients for seasoning one by one in the order mentioned.
Now add the chopped onions.
Sauté till they turn pink and add tomatoes, Sambar powder.
Cook till the tomatoes turn mushy.
Now add the cooked tur dal, vegetables, tamarind pulp, and salt and mix well.
Cook for 10 minutes on a medium flame till all are well cooked and the aroma of the sambar rises. Garnish with coriander leaves and serve hot with rice.
Soak the tamarind in some hot water and extract pulp from it.
Remove the skin from the shallots and chop both the shallots and tomatoes.
Wash and pressure cook tur dal with ½ tsp oil and turmeric powder.
In a small vessel on top of the dal place the carrots and beans also to be cooked after sprinkling them with little water.
Release the pressure after three whistles and mash the dal well with a mathu.
Keep aside.
In a kadai heat the oil and add the ingredients for seasoning one by one in the order mentioned.
Now add the chopped onions.
Sauté till they turn pink and add tomatoes, Sambar powder.
Cook till the tomatoes turn mushy.
Now add the cooked tur dal, vegetables, tamarind pulp, and salt and mix well.
Cook for 10 minutes on a medium flame till all are well cooked and the aroma of the sambar rises. Garnish with coriander leaves and serve hot with rice.
Follow our website on Twitter, become a fan on Facebook. Stay updated via RSS
