Tuesday, January 09, 2007

Radish/Mooli Onion Sambar

1 Large radish peeled and sliced to thin circles
2 small onions cut to cubes

2 cups of cooked and mashed toordaal
1 tablespoon channa daal
1 tablespoon corriander seeds
1 tablespoon fresh coconut
8 dry red chillies
½ teaspoon fenugreek seeds
½ teaspoon Jeera
1 small lime size ball of tamarind juice extracted
1 teaspoon oil
1 teaspoon mustard
Pinch of asefotedia
Salt to taste
Few curry leaves
In a thick bottom pan add radish, onion, tamarind extract and a cup of water and let it cook.

Meanwhile dry roast channa daal, corriander seeds, red chillies, jeera and fenugreek seeds. Grind it with Coconut.

When the radish is almost cooked, add the ground mixture, mashed toor daal and salt. When the sambar boils, add curry leaves.

In a smaller pan heat oil and add mustard, when mustard splutters, turn off heat. Add asefotedia and pour it on the sambar. The whole process took about 30 minutes.
The sambar tastes good with rice and ghee.

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