brinjal sambar recipe details below

8/12/2019 Brinjal Sambar Recipe Details Below

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brinjal sambar recipe details below:brinjal sambar

Prep time 30 mins

Cook time20 mins

Total time50 mins

brinjal sambar - delicious south indian sambar made with small brinjals

Author: dassanaRecipe type: mainCuisine: south indianServes: 3-4

Ingredients (american measuring cup used, 1 cup = 250 ml)

for the sambar:

200 gms brinjals 1 small onion, quartered or sliced 1 medium sized tomato, quartered 1 cup tuvar dal/pigeon pea lentils 1 tbsp seedless tamarind + cup water a pinch of asafoetida tsp red chili powder tsp turmeric powder 2.5 to 3 tsp sambar powder 2 or 2.5 cups water salt as required

for tempering:

12-15 curry leaves 3-4 dry red chilies tsp black mustard seeds tsp urad dal/spilt & skinned black gram a pinch of asafoetida or tsp asafoetida powder 2 tbsp groundnut oil or coconut oil or vegetable oil


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Instructions

preparing the sambar:

1. soak the tamarind in cup water for 20-25 minutes.2. squeeze and extract the pulp from the tamarind.3. keep the tamarind pulp aside.4. boil the tuvar dal with onions and a pinch of asafoetida powder with 2.5 to 3 cups water in a

pressure cooker, till soft and completely cooked.5. quarter or chop the brinjals.6. soak them in salted water for 15-20 minutes.7. once the pressure settles down, open the cooker lid and mash the dal with a wooden spoon.8. now add 2 or 2.5 cups water, chopped brinjals, quartered tomatoes, salt, red chili powder,

turmeric powder to the dal.9. stir and pressure cook again for 1 whistle.10.let the pressure settle down. the brinjals would be cooked by now.11.now add the sambar powder, tamarind pulp and simmer the sambar till the rawness of the

tamarind goes away and the whole mixture has well blended flavors and taste.preparing the tempering:

1. in a small pan, heat oil.2. add the mustard seed and urad dal.3. splutter the mustard seeds and brown the urad dal.4. add red chilies, curry leaves and asafoetida.5. fry for some seconds.6. stir and immediately pour the tempering mixture on the sambar.7. cover with a lid, so that the flavors get absorbed.8. open after 4-5 minutes.9. garnishing with coriander leaves is optional.10.serve the brinjal sambar hot with steamed rice.

Ingredientsto make Tamil Nadu Easy Rasam

Directionsto make Tamil Nadu Easy Rasam

1)Take the pulp from tamarind and keep it aside. 2)Crush garlic, pepper and cumin :- Crushing gives always a better taste than grinding. 3)Mix the crushed ingredients with the tamarind pulp and add salt according to your taste. 4)Heat a pan in stove(sim mode). 5)Add oil into it. 6)Saute chopped tomatoes in it. 7)Add the tamarind pulp (along with crushed pepper, cumin and garlic). 8)Add necessary water along with it. :- Normally 4 small cups would be sufficient. 9)Add a hand ful of coriander leaves and 2 arcs of curry leaves. 10)When oil gets separated above, switch off the stove. :- Never let rasam boil because it will spoil the taste. 11)Season with mustard and curry leaves.


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Easy Rasam recipeRecipe Cuisine:Indian | Recipe Category:Lunch

Prep Time: 5 mins | Cook time: 15 mins | Serves: 2

Ingredients

Tamarind Small gooseberry size

Tomato 1

Rasam powder 1 & 1/2 tsp

Sugar 1/4 tsp

Turmeric powder 1/8 tsp

Salt As needed

Coriander leaves,

chopped

1 tblsp

Curry leaves 5

To TemperGhee/ Oil 1 tblsp

Mustard 1 tsp

Red chilli 2

Jeera 1 tsp

Curry leaves 1 sprig

Method

1. Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Choptomatoes roughly. Heat kadai and fry tomatoes in few drops of oil with a pich of salt until soft. Add thetamarind extract, turmeric, torn curry leaves and half the coriander leaves.
http://www.rakskitchen.net/2013/09/rasam-powder-recipe-homemade-rasam.htmlhttp://www.rakskitchen.net/2013/09/rasam-powder-recipe-homemade-rasam.html


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2. Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip) Mix well and just bring toboil.Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves.Close immediately(otherwise the aroma will escape ;)).

3. Temper with the items given under To temper table in order and add it to the rasam.


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Notes

You can two crushed garlic with skin before switching off the flame. This does a magic and gives a great flavour.Do not add more than two but.

Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy. You can reduce water and add cooked toor dal water or 2-3 tblsp of toor dal. That too gives rasam a different

flavour. Sugar in rasam enhances flavour and gives a clear rasam.

Enjoy hot with steaming hot rice and a tsp of ghee mixed with it. Goes well withpotato curry.
http://www.rakskitchen.net/2012/09/potato-curry-recipe-potato-fry-easy-lunch-ideas.htmlhttp://www.rakskitchen.net/2012/09/potato-curry-recipe-potato-fry-easy-lunch-ideas.htmlhttp://www.rakskitchen.net/2012/09/potato-curry-recipe-potato-fry-easy-lunch-ideas.htmlhttp://www.rakskitchen.net/2012/09/potato-curry-recipe-potato-fry-easy-lunch-ideas.html

brinjal sambar recipe details below

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