The only consolation is that the temperature is much cooler now. The last few weeks were so hot that I thought I could just keep a pan of batter in the kitchen and it would get baked by itself!!!
The morning paper carried the news that almost the entire city was engulfed in darkness. Large number of trees had been uprooted and some of them fell over the power grids disrupting the power supply. After 20 hours, powder supply resumed and I am here presenting my post for the day....
Here is is a tasty recipe that my friend [who has lived all her life in Kongunad region]shared with me. This can be served as a side dish with any breakfast items or with steamed rice for lunch.This dish was a part of the meal that was served in the Kongunad breakfast thali
Drumstick – 2 ,cut into 3” pieces
Toor dal – 1 cup
Pearl onion- a handful, peeled
Tamarind extract- less than ¼ cup
Coriander powder- 1 teaspoon
Green chilli -2,split
Red chilli -1
Red chilli -1
Mustard seeds-1 teaspoon
Curry leaves a few
Oil -1 teaspoon
Salt to taste
Roast and powder for spice mix
Channa dal – 1 teaspoon
Urad dal – 1 teaspoon
Fenugreek seeds -1/4 teaspoon
Red chillies - 2
- Pressure cook toor dal and tomato together with enough water.
- When the pressure releases and the dal is cool enough to handle, mash it.Do not drain the excess water from the dal.
- Remove the skin from the tomato and mash it roughly. Keep these two aside
- Meanwhile cook the drumstick till almost done. You can do this separately in the pressure cooker or in the microwave. If it is cooked with dal, the drumstick will split. So it should be cooked separately for a short time.
- Heat oil in a pan and add the mustard,red chilli and curry leaves.
- When the mustard splutters, put in pearl onion and green chillies.
- Saute till onion is soft.
- Add the tamarind extract and bring to a boil
- Simmer and add the coriander powder. Add a little water if the mixture is too thick.
- When it comes to a rolling boil, add the spice mix and mix well.
- Put in the mashed dal ,tomato,drumstick and salt.Add water if the sambar is very thick.
- Simmer and cook for 5 minutes.Remove from heat and it is ready to be served
The green chili that I used was a little ripe, hence the orange/red color in the click :)
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