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Pressure cook tuar dal with 1 1/2 cup of water for ten minutes. When cold mash well. Soak tamarind in one cup of water for 5 minutes, squeeze and stain out the liquid.

Cook vegetables in 1 1/2 cups of water. When three quarter cooked add salt, slit green chillies and sugar. Add tamarind water and simmer till raw smell disappears. Add mashed dhal, rasam powder and curry leaves. Simmer till thick, add coriander leaves.

Heat ghee in a pan, add the mustard seeds , red chilli and black gram dhal. When mustard seeds splutter add hing powder pour the seasonings on the sambar. Serve sambar hot with rice and chips.
Serves 6.
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