Description
Pepper sambar is different from normal sambar. No sambar powder needed for this sambar. Adding pepper powder gives unique taste for this sambar.
You can use these veges for this sambar….
Kathirikkai ~ Brinjal ~ eggplant
Chow-chow ~ Bangalore kathrikkai ~ Chayote squash
Cheppagkizhangu ~ tararoot ~ colocosia
| Ingredients-1 | |
|---|---|
| 1 cup | Toor dhal |
| 4 nos | Brinjal (cut lengthwise) |
| 6 nos | Shallots |
| ½ no | Onion(cut lengthwise) |
| 2 nos | Green chillies |
| Tamarind(pulp from small lemon size) | |
| 1 tsp | Corriander powder |
| Salt (as per taste) |
| Ingredients-2 | |
|---|---|
| 1 tsp | Mustard & urad |
| 1 no | Red chili(broken into two) |
| 10 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| 2 tsp | Grated coconut |
| ½ tsp | Cumin seeds |
| ½ tsp | Pepper powder |
Instructions
Grind coconut and cumin seeds with little water.
Cook toor dhal with little turmeric powder in pressure pan. After steam releases add shallots, onion, green chillies, brinjal, tamarind pulp and salt to the cooked dhal. Close the lid and let it till the the steam comes very forcely and switch off the stove. Don't remove from the heat.( Or put the cooker weight and switch off after 1 minute, don't let it till hiss sound).
The above instruction is only for brinjal. Because it'll cook easily. If u are using chow chow cook for 1 whistle.
After cooking the vege. open the lid and add ground coconut paste and 1/2 tsp. pepper powder. Cook in low flame. In the mean time heat kadai with 1 tsp. oil, add mustar and urad dhal. When mustard starts to splutter add red chili, curry leaves and asafoetida. Add these to sambar. Switch off the sambar. Serve hot with white rice and pappad. It goes well with idli and dosai too.
5 Comments
Kavi, pepper sambar idea romba nalla irruku. Will try this week and let you know. Fryums yenga vanguneenga???
Thanks Mullai. Fryums inga Indian store-la thaan vaaginen.
Really a different kind of sambar…Thanx for sharing dear.
Have a great day
Thanks jeya.
Never heard before. will definitely try and let you know. Thanks, Kavi.