I got this recipe from my sister's mother in law. A great and quick recipe that can be prepared in 10 min. If you use normal white sugar, the taste will be different. Or else try with brown sugar. The rice must be used on the same day when you had cooked. Here comes the recipe.
Ingredients:
Left over cooked rice - 1 cup
Grated coconut - 1/3 cup
Jaggery/ Vellam - 1/2 - 3/4 cups - grated
Cashew - few
Raisins - few
Ghee - 2 tbsp
Milk/Water
Method:
1. Grind left over rice along with cocnut and jaggery coarsely or finely according to your taste.
2. In a pan, pour this paste and add if it is thick you can add milk or water to make a watery consistency.
This sambhar is very easy to prepare. People in kongunadu prepares this recipe when they want to make any urgent sambhar pat-a-pat as no veggies are needed. Also, kongunadu people use sambar onions and garlic as main ingredient in their dishes. Also they use mud pots in their cooking.
I too even cook in mud pots in gas stove as a part of healthier cooking.
Ingredients:
Moong dhal/ Masoor dhal - 1 cup
Tomatoes - 3 to 4 - chop fine
Sambhar powder - 1 tbsp
Turmeric powder - 1/4 tsp
Salt
To temper:
Oil - 2 tbsp
Small onions - 1/2 cup - chop
Red chillies - 3
Curry leaves - few
Garlic - 15 flakes - crush it coarsely
Method:
1. If using mud pots, Make water to boil and add washed moong dhal and cook in lower flame for 15 - 20 min or until cooked.
2. If using pressure cooker, Add moong dhal along with turmeric powder and pressure cook for 2 whistles.
3. Add chopped tomatoes, Sambhar powder, Salt and turmeric powder and cook for 5 min. Switch off the flame
4. Heat oil in a kadai and temper with the ingredients.
5. Add the cooked dhal and cook in low flame for 5 min.
6. Garnish with coriander leaves.
7. Goes well with rice, idli. dosa
Variation:
a). Can add veggies like carrot, potato, drumstick, beans, avarakkai to this sambhar.
