Monday, February 28, 2011

Palak Huli/Coconut Sambhar

This is our Mangalore style sambhar.Originally we prepare this sambhar with a special green leaves called Basalle leaves,which to get it here is little difficult.So i use Palak instead.For mangaloren this is really a very special sambhar.try it you may also love it.

  • 1 bunch of Palak

  • 1/2 onion
  • 1/2 cup toor dal
  • 1tsp thick tamarind extract
  • 1 small tomato/1/2 big tomato
  • 1/2-3/4 cup coconut 
  • salt
  • 2" jaggery
  • curry leaves
  • oil
  • garlic
  • For sambhar masala
  • 1/2-3/4 cup coconut
  • 4-6 red chilies
  • 1/2 tsp jeera(cumin seeds)
  • 1/2 tsp urad dal
  • 1 tsp coriander seeds
  • 1/8 tsp mustard seeds
  • hing
  • 1/4 tsp methi seeds

First clean and wash Palak neatly and chopp it and keep aside.Now wash toor dal 2-3times,add sufficient water needed to cook toor dal.Cook palak and toor dal in pressure cooker.I add little salt,turmeric powder ,1green chili and little jaggery in the palak while cooking ,so that salt is absorbed by the palak and dal and they are cooked properly.

In a sambhar pan take little water,tamarind extract/paste,salt,jaggery and turmeric powder and bring to boil.
Put the cooked dal and palak into it.Allow it to boil for 5minutes. Meanwhile prepare sambhar masala.

For that take a pan ,add 1/4 tsp oil, and all the masala ingredients except coconut.fry this till urad dal turns red and all other ingredients are fried properly.switch off the gas and put coconut in it.grind this mixer with tomato and garlic in blender.the masala should be smooth paste.

Now add this Masala above and let it boil for 5 more minutes ,so that the raw(hassi)smell of the masala should go.In other pan take little oil and fry onion till golden brown.

Finally add this onion and curry leaves into the sambhar and let it boil for 3 more minutes.This goes very well with hot plain Rice/Boiled Rice.

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