Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. channadal

  3. tbsp 2 coriander leaves

  4. bunch 1 coriander seeds

  5. tbsp 2 cumin

  6. tbsp 2 curry leaves

  7. bunch 1 garam masala

  8. piece 2 ginger-garlic

  9. grams 30 grated coconut

  10. number

  11. 1 hing-asafotida

  12. tsp 1 jaggery or sugar

  13. tbsp 1 methi seeds-fenugreek

  14. tsp 1 mix sambhar vegetables

  15. grams 300 mustard

  16. tbsp 1 oil

  17. tbsp 4 onions

  18. large 1 peppercorns

  19. tbsp 2 redchilli

  20. piece 6 rice

  21. tbsp 1 salt

  22. to taste 1 tamrind

  23. grams 40 tomatoes

  24. grams 200 turmeric

  25. tsp 1 yellow dal -toordal

  26. cup 1

Instructions Jump to Ingredients ↑

  1. Vahrehvah sambar masala Heat heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds,red chillies ,rice channadalcan also add little urad dal,. Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don\\'t burn. . In the same pan, heat 2 teaspoons oil and roast garlic ginger ,hing ,turmeric When they start to colour continue roasting Add the pan contents to the bowl and cool along with the spices. add all to a grinder and make it into a fine paste. sambar making Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds,hing ,red chillies (chef did not add but please do) cumin seeds, . . Add the shallots or big cut onions ,turmeric powders, stir add curry leaves ,chopped gr chillies and mix vegetables add tomatoes tamrind juice and add water and cook till the vegetables are half done add sambar masala -add half the qty and save the rest to use next time in fridge when the vegetables are 3/4 cooked add mashed dal and cook for 30 min in slow flame nice fragrance of sambar will spread all of your house add seasonings ,sugar and finish of with coriander leaves eanjoy with rice idli ,dosa


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