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home > recipes > vegetables > curry leaf sambar
This is very, very spicy! You can cut back on the chiles, if you want, of course. I just made this and it is full of flavor. Rachael Curry Leaf Sambar >From Dakshin -- An Earthly Delight Cookbook by Chandra Padmanabhan Serves 4 Paste 5-6 dried red chiles 1 tsp black peppercorns 1 tsp asafoetida powder 2 tsp black gram dal (washed urad dal), picked over and rinsed 1 1/2 tsp uncooked rice approx. 30 curry leaves a lemon-sized piece of tamarind pulp a little water 2 cups water salt to taste For Tempering 2 Tbs. sesame oil 1 tsp brown mustard seeds 1/4 tsp fenugreek seeds 1 red chile, halved Method: Paste: Place the red chiles, black peppercorns, asafoetida powder, black gram dal, and rice in a heavy frying pan or skillet. Heat through gently until the spices become fragrant, about 2-3 minutes. Place in an electric blender or food processor. Add curry leaves, tamarind pulp, and very little water. Blend to a fine paste. Dissolve the paste in 2 cups water. Add salt to taste and set aside. Tempering: Heat 2 Tbs sesame oil in a heavy saucepan. Add the mustard seeds, fenugreek seeds, and halved red chile. When the mustard seeds splutter, add the dissolved paste, and simmer until the sambar thickens. Serve hot with rice and roasted poppadoms. Note: This thick, spicy sambar should be eaten with more rice than is usual with other sambars. Mix 1/4 tsp ghee or oil with the rice to help to bring out the flavor. ----------------------------------------------------------------------- "Please try to understand before one of us dies." -Basil Fawlty

Curry Leaf Sambar


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(posted June 8, 1996)

This is very, very
spicy! You can cut back on the chiles, if you want, of
course. I just made this and it is full of flavor.
Rachael

Curry Leaf Sambar
>From Dakshin -- An Earthly Delight Cookbook by Chandra Padmanabhan

Serves 4

Paste
5-6 dried red chiles
1 tsp black peppercorns
1 tsp asafoetida powder
2 tsp black gram dal (washed urad dal), picked over and rinsed
1 1/2 tsp uncooked
rice
approx. 30
curry leaves
a
lemon-sized piece of tamarind pulp
a little water
2 cups water
salt to taste

For
Tempering
2 Tbs.
sesame oil
1 tsp
brown mustard seeds
1/4 tsp
fenugreek seeds
1 red
chile, halved

Method:

Paste: Place the red chiles, black peppercorns, asafoetida powder, black
gram dal, and
rice in a heavy frying
pan or skillet. Heat through gently
until the
spices become fragrant, about 2-3 minutes. Place in an electric
blender or food processor. Add
curry leaves, tamarind pulp, and very little
water.
Blend to a fine paste.

Dissolve the paste in 2 cups water. Add salt to taste and set aside.

Tempering: Heat 2 Tbs sesame oil in a heavy saucepan. Add the mustard
seeds,
fenugreek seeds, and halved red chile.

When the mustard seeds splutter, add the dissolved paste, and
simmer until
the sambar thickens.
Serve
hot with rice and roasted poppadoms.

Note: This
thick, spicy sambar should be eaten with more rice than is usual
with other sambars. Mix 1/4 tsp
ghee or oil with the rice to help to bring
out the flavor.
-----------------------------------------------------------------------

"Please try to understand before one of us dies."
-
Basil Fawlty



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