quarter cooked add slit green chillies, salt and
sugar. Add
tamarind water and simmer till raw smell disappears.
Add mashed p73
dhal, rasam powder and curry leaves. Simmer
tillthick, add
coriander leaves.
Heat oil in a pan, add mustard seeds, black gram
dhal and red
chilli. When mustard seeds splutter, add hing powder
and pour the
seasoning over the sambar. Serve sambar hot with rice
and chips.
*
245. Cauliflower Curry
(serves 6)
Ingredients Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes - 2 cups Oil - 4 tablespoons
Coriander leaves - 1 tablespoon Rasam powder - 2 teaspoon Cummin seeds - 1 teaspoon Salt - 1 teaspoon
Sugar - 1 teaspoon Turmeric powder - 1/4 teaspoon Hing powder - 1/4 teaspoon Onion - 2 Green chillies - 2
Capsicum - 1 Ginger - 1 cm p73 Method:Chop all vegetables. Heat three tablespoons oil in a kadai, add the
cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and
ginger into the hot oil and fry till the onion turns golden. Add tomatoes and fry till it becomes mushy. Add
cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook
till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining
one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice. (Plain
potato curry can also be made the same way).
246. Sambar Masala
Masala Ingredients
Methi (Fenugreek) 1 tsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 4 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Oil 3 tbsp.