Wednesday, July 21, 2010

Pongal Sambar (Without Toor Dhal)


Onion – chopped
Tomato – chopped
Mustard seeds – 1 tsp
Fennel seeds – 1 tsp
Curry leaves
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp
Coriander seeds – a fistful
Roasted gram – a fistful


Heat oil in a pan.
Temper it with mustard seeds and fennel seeds.
Put onion, pearl onions and sauté it for 2 minutes.
Then put salt (putting salt will help to cook soon) and tomatoes and sauté it.
Add turmeric powder, chilli powder, and remaining salt and water. Let it boil for few more minutes.
Grind coriander seeds and roasted gram into a smooth powder without adding water.
Then make it into a paste by adding water so that lumps will not be made when added into the sambar.
Put the paste into the sambar and let it boil for few more minutes.
Sambar is ready to serve.

You can serve this samber for Pongal, Dosa, Idli.

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