Tamarind Sambhar
#theme :A flavourful journey
#bitter/sour
#flavour3
#Post_7
The presence of tamarind is one such indispensable aspect of sambhar and rasam. South India is blessed in terms of tamarind produce, which is why tamarind water or tamarind extract finds its way in quite a few of their preparations. Tamarind water is made from the pulp of dried tamarind and has a tangy flavour.
Tamarind Sambhar
#theme :A flavourful journey
#bitter/sour
#flavour3
#Post_7
The presence of tamarind is one such indispensable aspect of sambhar and rasam. South India is blessed in terms of tamarind produce, which is why tamarind water or tamarind extract finds its way in quite a few of their preparations. Tamarind water is made from the pulp of dried tamarind and has a tangy flavour.
Cooking Instructions
- 1
Wash and rinse arhar dal and put in a pressure cooker. Add salt turmeric and water and pressure cook till three whistles. Switch off the flame. Let pressure releases automatically. Soak tamarind in warm water.
- 2
Heat oil in a wok. Add mustard seeds and when cumin seeds splutter put asofoetida and saute for 1 minute. Now add all the chopped vegetables and mix well. Add salt, turmeric, red chilli powder, sambhar powder and mix well.
- 3
Now mash tamarind and strain it's pulp I. Vegetables and cook for 2 minutes so that tamarind gets coated well on vegetables.
- 4
Add these tamarind - veg mixture in arhar dal. Heat
- 5
Heat 1 tsp Cooking Oil in a wok. Add mustard seeds and when mustard seeds splutter add urad and chana dal and dried red chilli. Put this tadka in arhar vegetables mixture and pressure cook again till 1 whistle. Switch off the flame and let pressure releases automatically.
- 6
Serve hot with idli, dosa, vada or rice.
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