Sambhar is a traditional dish of
South India prepared with pulses, tamarind and spices, usually consumed with
white rice, idllies and dosa. There are loads of recipes of sambhar and even
different sambhars are being prepared throughout India. Though following the
same recipes many may not get the exact consistency and taste. The following
tips will help to get real taste of sambhar:
1. First of all, use the best toor dal.
The main ingredient of the sambhar is dal. Wash it and soak it in water for
some-time and then cook it along with vegetables in the pressure cooker.
2. Then comes, Tamarind. Check the
required amount of tamarind, more the tamarind, more the sourness in the
sambhar. Soak the tamarind in hot water to extract juice. Don’t add too much
water. The consistency of the juice will become thin. It should be medium.
3. If you dry roast and grind spices. Be
careful not to roast it too much. It will become bitter in taste. Golden brown
colour is enough when roasted. If you are using readymade sambhar powder, check
the measure.
4. Then coming to seasoning, Pour oil in
a pan, heat it, then put mustard seeds. Wait for the mustard seeds to splutter,
other- wise it will taste bitter. Then add the other ingredients one by one and
add it to the sambhar.
5. Not to miss the curry-leaves, fresh coriander,
a pinch of asafoetida and the required amount of salt.
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