.AdSense, .inline-ad{ text-align: center; } -->

05 July 2011


Print Friendly and PDF


  1. Tuvara parippu/Tuvar dal- 1/2 cup
  2. Shallots(cut lenghtwise)-1cup
  3. Onion cubed- 1 small
  4. Carrot cubed-1/2 cup(optional)
  5. Green chilies(cut lenghtwise)-2-3 nos
  6. Turmeric powder-1/4 tsp
  7. Curry leaves- 1 sprig
  8. Tomatoes (cut into 4 pieces)-1 large
  9. Ladies finger/okra/vendakka (cut into 2" pieces)-3 nos
  10. Sambar powder- 2 1/2 tsp
  11. Asafoetida powder-  a pinch
  12. Chili powder- 1/4 tsp
  13. Tamarind - 1 1/2 tsp(or tamarind pulp-1 tsp)
  14. Salt
  15. Water
  16. Corriander leaves- chopped

For tempering

  1. Mustard seeds
  2. Red chilies-2 nos
  3. Shallots/chumannulli(sliced)-3 -4 nos
  4. Curry leaves-1 sprig
  5. Oil


  • Soak tamarind in water and  squeeze out the juice.keep aside.
  • Pressure cook ingredients 1 to 7( tuvara parippu,shallots,onion,carrot,green chilies,turmeric powder,curry leaves) with enough water and salt to taste for 2-3 whistles.
  • When it is done allow to cool ,and open the lid .
  • Place the cooker back on to the stove,add ingredients  8 to 13(tomatoes,ladies finger ,sambar powder,asafoetida powder,chili powder and tamarind pulp/juice) .Cook on low fire till done.Add chopped corriander leaves.

For tempering

  • Heat oil in a pan add mustard seeds and let it splutter.
  • Add curry leaves,red chilies,and shallots.Saute till shallots turn golden brown.
  • Pour it over the sambar.
Serve with rice ,dosa or idli.

    Recipe :Amma's special

    Sending this to Bookmared recipe event hosted by Aipi and Priya


    1. That is so beautifully presented ~ the recipe sounds very authentic n nice!
      US Masala is hosting a giveaway. Do check it out here

      US Masala

    2. Thank you Aipi..ill join in for sure..


    Related Posts Plugin for WordPress, Blogger...