Tuesday, February 9, 2010
Brinjals - 4-5 medium size
toor dal - 1 cup. Cleaned and boiled nicely.
special sambar powder - (measurement given below)
tamarind juice -1 and a half cups
oil, mustard seeds, channa dhal and red chilly for seasoning
grated coconut - half a cup
Cut the brinjals into equal sizes and put it in water. Now heat kadai and add some oil to it. Now add mustard seeds, channa dhal, red chilly and curry leaves and fry them nicely till the dhal becomes golden brown in colour. Now add the brinjals to it and fry little. Now add the boiled toor dhal to it. Add turmeric powder and salt and let all these boil for few mins. Now add the tamarind juice, add 1 tablespoon of sambar powder and 2 tablespoons of mel podi and mix all of them nicely. Let of these boil nicely for sometime till it becomes little thick and not so watery. Now in a plain kadai, fry the grated coconut. Once it becomes seperate and slight golden colour, remove it from flame. Add the fried grated coconut to the sambar and allow it to boil for 2 mins. Stop the flame. Katharikai rasavangi is ready to be served.
Special sambar powder preparation:
channa dhal - 1 tablespoon
urad dhal - 1 tablespoon
dhania - 5 tablespoons
red chilly - as per preferred taste
black pepper - 1/2 tablespoon
jeera - 1/2 tablespoon
hing - little
Add small amount of oil in a kadai and fry all the above till the dhals becomes golden brown in colour. Remove them from flame and grind to a nice powder. This can be prepared in a high quantity also and can be stored. This mix can be used when making sambar. It gives a very good flavour and taste.