Ingredients: Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Red Pumpkin - 1/4 kg Sweet Potato - 1/4 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies - 8 nos Thuvar Dal - 1 cup Red chillies - 12 nos Coriander Seeds (Dhaniya) - 1/4 cup Bengal gram dal - 1/5 cup Grated Coconut - 1 cup Tamarind Paste - 4 tbsp Oil - 1/4 cup Mustard seeds - 1 tsp Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Solid Asafodeita - 1 inch piece Asafodeita powder - 1 tsp Salt to taste Method: In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated coconut. Grind them to a very fine paste. Wash peel and dice yam into big pieces. Peel potatoes and cut it into bigger pieces. Pressure cook yam, potatoes, Sweet potato and Taro root. Peel the Taro root, Sweet Potato and cut it into 2 pieces. Peel white and red pumpin and cut it into bigger pieces. Peel the carrot, chayote and cut them too into bigger pieces. Destring the beans and cut them to reasonably sized pieces. Cut the cluster beans into two. Heat oil in a pan and add cluster beans and saute them for a while. Add field beans to it, and cook it in 1/2 cup of water for some time. Add all the other vegetables (except potato, yam etc), turmeric powder and rock salt (just for vegetables) and cook for about 5 mins keeping the vessel closed. Turn the vegetables without mashing them. Add the potato, yam etc along with 4 slit green chillies. Cook till all the vegetables become 1/2 cooked. Add 1 cup of water to the tamarind paste and add it to the boiling vegetables. When it boils add the ground paste. In the mean time pressure cook Thuvar Dal and mash well. Add that too to the boiling liquid. When it boils well remove from flame and add finely chopped curry leaves andcoriander leaves. Heat 2 tbsp of oil in a seasoning laddle add mustard seeds, bengal gram dal, urad dal and 4 red chillies and add it to the sambar. |
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