Description
Vendaikkai sambar is very common but this kind of preperation is totally different…..jus give a try
| Ingredients-1 | |
|---|---|
| 250 g | Ladies finger |
| 2 nos | Onion big size |
| 2½ cup | Tamarind extract |
| 2½ tbsp | Cooked thur dhal |
| Salt to taste |
| Ingredients-2 | |
|---|---|
| 2 T | Oil |
| ¼ | Mustard seed |
| ¼ | Fenugreek seeds(vendayam) |
| 1 pinch | Asafoedita |
| ¼ tsp | Turmericpowder |
| Ingredients-3 | |
|---|---|
| 12 nos | Red chilli |
| 1 tsp | Fenugreek seeds(vendayam) |
| 1½ T | Bengal gram (kadhala paruppu) |
| 2 clove | Garlic |
| 4 no | Shallots |
| 1 T | Coconut (grated) |
| Corriander leaves (few) |
Instructions
Cut onion lengthwise and ladies finger in to 1 inch pieces.
take a kadai and dry fry the redchilli, small onion, garlic, bengal gram, fenugreek and add coconut in end and cool the mixture and grind it in to smooth paste.
Heat oil in a pan and add mustard, fenugreek , curry leaves and add onion , ladies finger.
Fry for few minutes and then add tamarind extract , cook till the vegetables are cooked.
Add asafoetida and mashed toor dhal , ground paste and add enough water and cook in sim.
garnish with corrianderleaves.
serve hot with rice.
vendhaya vendaikkai sambarSource
book
Comments
4 responses to “vendhaya vendaikkai Sambar”
Thanks Divya for sharing this differnet sambhar without sambhar powder. I will give a try.
Venthaya sambar looks so yummy Divya..
Very different Vendaikai sambar, sambar with bengal gram is really different. Diff try Divya.Good
ingrdient for the sambar is different divya. will try…