NOTE: Chettinad cuisine is known for its aromatic recipes where spices are used liberally. This sambhar is one such recipe full of flavour and taste.
U need:
Drumstick:2 cut to pieces
Shallots(Sambhar vengayam); 3/4 cup peeled
Grated coconut: 1/2 cup
Fennel seeds: 1 tsp
Garlic pods: 3 crushed
Red chillies: 2
Coriander seeds: 2tsp
Cloves: 2
Red chillies: 2
Cinnamon stick:1
Sambhar powder: 1 tsp
Methi seeds: 1/4 tsp
Til oil: 3&1/2 tabslp
Mustard seeds: 1 tsp
Curry leaves:3 tsp
Khus khus: 1tsp soaked in 1/4 cup water for 15 mins.
Salt
Ghee: 1 tablsp
Tamarind paste: 2 tsp
Method:
1. Heat 1&1/2 tablsp of til oil.Add the cloves,cinnamon,coriander seeds ,fennel seeds and saute well. To this add 2 red chillies.Continue frying till a nice aroma comes.Now add 1/4 cup coconut,1/2 cup shallots and fry for few mins.The frying should be done on medium-low heat.Remove and set aside.
Grind together the remaining 1/4 cup coconut and khuskhus with a little water to a smooth paste.
2. Heat the remaining oil.Add mustard seeds and methi seeds and red chillies.Add some curry leaves.Add the crushed garlic.Saute well.Once they sputter add the balance 1/4 cup shallots .Fry for few mins. Now add the drumstick and continue frying. Add the sambhar powder,salt. and the coconut-khuskhus paste .Fry well for few mins..Add 2 cups water and the tamarind paste.Let the gravy simmer on medium heat till the vegetables are cooked.
3.Meanwhile grind the roasted coriander-coconut to a smooth wet paste and set aside.
4. Once the raw smell of tamarind goes and the sambhar starts to thicken add the ground coconut paste.Add 1/2 cup water stir well and simmer further for 5 to 7 mins.In a small pan add ghee.When hot add the remaining curry leaves.Pour this over the simmering sambhar. The gravy should be semi thick.
5. Serve hot with rice and potato roast and pappads.Goes very well with idlis and dosas too.
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