Wednesday, September 02, 2009

Sambar Thosei

This dish was for the thosei dipping ... something like dalca I should say, but used slightly little coconut milk ....

1/2 cup dhall cleaned, soaked for 1 hour
4 cups water
1 sprig curry leaves
2 garlics slice thinly
1 big onion sliced
2 green chilies cut
1 tsp turmeric powder
1 carrot diced or to preference
1 potato diced
4 long beans sliced
1 snake gourd sliced (petola ular)

1 tsp chili powder
1 tsp coriander powder
1/2 tsp cumin powder
(mix with 2 tbsp water into paste)

1 tsp tamarind pulp +1/2 cup water
1 tbsp garted coconut finely blended or ( 3-4 tbsp thick coconut milk)

Ingredients for saute:-
2 shallots sliced thinly
3-4 dried chilies cut to 3-4 parts
1/2 tsp mustard seeds
1 sprig curry leaves
3 tbsp oil

Drained the soaked dhal. Pour water in saucepan and add in dhall, curry leaves, garlics, onions, chillies, salt and turmeric powder. Let it simmer till boil. When dhall has soften, add in carrots, long beans, snake gourd and potatoes. Let it boil again till all the vegetables has soften. Add in paste. Let it boil again and add in tamarind juice and coconut milk. Let it simmer till cooked.

Heat oil in a wok add in the saute ingredients. When onions have turned to golden brown, pour the mixture into dhall. Cover for a while and turn of heat.
Sources:- Rozzan shared recipes.

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