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Nellai Idi Sambar

Nellai Idi Sambar

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • Toor dal - 1/3 cup

  • Tomato -1

  • Asafoetida powder - 1/4 tsp

  • Turmeric powder - 1/4 tsp

  • Tamarind - a goose berry size

  • Mixed vegetables - 1 cup

  • Salt - to taste

  • To dry roast & grind

  • Red chili - 4 to 5

  • Coriander seed - 2 tsp

  • Chana dal - 1 tsp

  • Urad dal - 1 tsp

  • Cumin seed - 1/2 tsp

  • Coconut - 1/4 cup + 2 tbsp

  • Garlic - 3

  • Pearl onion - 3 or Onion - 1/4

  • Curry leaves - few

  • To Temper

  • Curry leaves - few

  • Oil - 1 tbsp

  • Mustard & urad dal -1/2 tsp

Directions

  • 01

    First all the veggies into medium size pieces. Add toor dal and the veggies(which takes long time to cook like potato) into the pressure cooker along with enough water and asafoetida powder. Pressure cook them for 3 whistles or until the dal is mushy.Take all the ingredients for dry roast, first add all the spices (expect coconut,garlic and onions) in a kadai with 1/4 tsp of oil and roast till it becomes aromatic and slightly changes its color, remove from the plate and keep it aside.In the same kadai, add the coconut,garlic and onions, roast till the coconut becomes golden in color, remove from the flame and let them cool completely. Soak the tamarind in the water for 15-20 mins.Once the spices are cooled, put it into the blender jar and grind them into coarse powder.In a kadai, add the extracted tamarind juice from the soaked tamarind and then add the veggies like brinjal and drumstick . Let the veggies cook. In the mean time, open the pressure cooker & mash the dal and keep it ready.Once the veggies are cooked, add the dal and turmeric powder. Give a good mix, then add the grounded spices and salt. Mix it well.Add more or less of water as per your liking and bring into boil, then keep the flame in low and let it boil for 5 more minutes. Finally temper the ingredients listed under

  • 02

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