Sadya sambar
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Vegetables:( as I prefer)
Ladies finger
Carrot
Potato
Pumpkin
Brinjal
Cucumber
Yam(all together chopped): 1 cup
Onion:1
Toor dal(soaked): 3 table spoospoon
Tomato : 1
Chillies: 4
Garlic cloves: 3
Turmeric powder: 1/2 teaspoon
Chilli powder: 3/4 teaspoon
Coriander powder: 1/2 teaspoon
Curry leaves: few
Tamarind: 1 lemon size
Sambar powder: 3 teaspoon
Thick coconut milk: 1/4 cup
Asafoetida powder: 1/4 teaspoon
Fenugreek seeds: 1/4 teaspoon
Cumin seeds:1/4 teaspoon
Mustard seeds: 1/4 teaspoon
Red chillies: 4
Salt : as required
Cook toor dal for 1 whistle.after that add vegetables except ladies finger and tomato with salt.add turmeric powder,chilli powder and coriander powder by adding enough water into it.cook for 3 whistles.after releasing the pressure,add tamarind water,chopped ladies finger and tomato with 21/2 teaspoon sambar powder.boil well until the gravy become semi thick consistency.if u want add a small piece of Jaggery that enhances the taste level and balances the spices.now add thick coconut milk and boil slightly.then heat a pan.add coconut oil and splutter mustard,fenugreek,cumin,red chillies,curry leaves.add 1/2 teaspoon sambar powder and 1/4 teaspoon asafoetida.pour this into the curry.the tasty sambar is ready now.it is one of the major sadya dish in south India.try this and enjoy😄
**************
Vegetables:( as I prefer)
Ladies finger
Carrot
Potato
Pumpkin
Brinjal
Cucumber
Yam(all together chopped): 1 cup
Onion:1
Toor dal(soaked): 3 table spoospoon
Tomato : 1
Chillies: 4
Garlic cloves: 3
Turmeric powder: 1/2 teaspoon
Chilli powder: 3/4 teaspoon
Coriander powder: 1/2 teaspoon
Curry leaves: few
Tamarind: 1 lemon size
Sambar powder: 3 teaspoon
Thick coconut milk: 1/4 cup
Asafoetida powder: 1/4 teaspoon
Fenugreek seeds: 1/4 teaspoon
Cumin seeds:1/4 teaspoon
Mustard seeds: 1/4 teaspoon
Red chillies: 4
Salt : as required
Cook toor dal for 1 whistle.after that add vegetables except ladies finger and tomato with salt.add turmeric powder,chilli powder and coriander powder by adding enough water into it.cook for 3 whistles.after releasing the pressure,add tamarind water,chopped ladies finger and tomato with 21/2 teaspoon sambar powder.boil well until the gravy become semi thick consistency.if u want add a small piece of Jaggery that enhances the taste level and balances the spices.now add thick coconut milk and boil slightly.then heat a pan.add coconut oil and splutter mustard,fenugreek,cumin,red chillies,curry leaves.add 1/2 teaspoon sambar powder and 1/4 teaspoon asafoetida.pour this into the curry.the tasty sambar is ready now.it is one of the major sadya dish in south India.try this and enjoy😄
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