Kadamba Pitlai (Sambar)


Ingredients:

Carrot – 1

Potato - 1

Drumstick – 1 (cut into inch long pieces)

Channa (chickpea) – ½ cup

Brinjal - 1

Tamarind – lemon sized ball

Sesame Oil – 2 teaspoons

Hing - ¼ teaspoon

Mustard seeds – 1 teaspoon

Fenugreek seeds – ½ teaspoon

Turmeric powder – ½ teaspoon

Cooked tuar dal – 2 tablespoons

Salt – 2 teaspoons

To fry & grind:

Coconut – 1 tablespoon

Dhania – 3 teaspoons

Channa dal – 4 teaspoons

Red chillies – 3

Curry leaves – 10

Method:

  1. Cut vegetables into big pieces.
  2. Soak channa the previous night.
  3. Cook the channa for 2 to 3 whistles in pressure cooker.
  4. Soak tamarind in 2 tumblers of water.
  5. To prepare tamarind extract squeeze tamarind in water & filter the water (Throw away the squeezed tamarind)
  6. Add tamarind extract, turmeric powder, salt & vegetables.
  7. Allow boiling till vegetables are cooked.
  8. Add the cooked channa.
  9. Mash the cooked tuar dal & add it.
  10. Add the ground paste.
  11. Allow boiling for 5-7 minutes.
  12. Season mustard seeds in a teaspoon of sesame oil
  13. Add fenugreek seeds, fry until golden brown.
  14. Add seasoning to pitlai & serve hot with rice.



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