|
|
 |
Sa-ambar
|
| 1. |
50 g dhal |
| 2. |
1 small carrot, chopped |
| 3. |
1 small brinjal |
| 4. |
1 cup diced pumpkin |
| 5. |
5 beans, topped and tailed |
| 6. |
2 tsp coconut oil |
| 7. |
1 tsp chopped onion |
| 8. |
2 tsp chopped red onion |
| 9. |
2 tsp chopped garlic |
| 10. |
1 sprig of curry leaves |
| 11. |
4 sun dried red chili, broken in half |
| 12. |
Pinch of mustard seeds |
| 13. |
Pinch of cumin seeds |
| 14. |
1 small tomato, chopped |
| 15. |
100 ml tomato pureed |
| 16. |
2 tsp chili powder |
| 17. |
Pinch of turmeric powder |
| 18. |
1 coriander powder |
| 19. |
1 tsp cumin powder |
| 20. |
1 tsp perum kayam |
| 21. |
1 tsp tamarind pulp |
| 22. |
200 ml water |
| 23. |
Salt to taste |
|
|
| |
Method |
| 1. |
Heat oil. Temper onion, red onion, garlic, curry leaves, red chili, mustard and cumin |
| 2. |
Add balance ingredients. Boil and reduce heat |
| 3. |
Simmer stirring occasionally until dhal is cooked |
|
| |
Chef says:
"You can find perum kayan, sambar powder, Kashmir red chili powder in any South East Asian market"
Courtesy given to Cook Kandalama Style for providing us with this recipe.
|
|
|
Thai Pongal