Topic started by Kavitha S (@ spider-wo023.proxy.aol.com) on Mon Nov 5 23:43:37 .
All times in EST +10:30 for IST.

Hey frs will u pls give me the receipy for the one i asked? Thanks in advance..Kavitha.

Responses:

• From: adlaanand7 (@ ppp12-204.mumr01.wipro.net.in) on: Fri Dec 14 04:09:39
  
  can you spend one night with me
  
  
• From: Kavi. (@ ac826ace.ipt.aol.com) on: Fri Dec 14 12:00:45
  
  Sorry...I cann't but ur mom can.Ask her...
  
  
  
• From: Ramadas (@ globalb3.citicorp.com) on: Sat Dec 15 19:29:18
  
  I do not know about Kongu Naattu Samayal. But people of Palakkad, while making Sambar add the coconut the following way: Grated coconut, coriander (whole) and dried-red-chillies are sauted in a little oil. When the grated coconut
  becomes pink, grind the whole mixture and add it
  to the cooked vegetable of Sambar. This is called "Varuthu Aracha Sambar" in Palakkad- Malayalam. As Kongu Naadu must be Coimbatore, this would have influenzed the Palakkad people.
  
  
• From: Kavi. (@ ac94992e.ipt.aol.com) on: Sun Dec 16 14:37:22
  
  Thks for the recipe ramadas. The sambar i meant contains pottukadalai and coconut(not tuvar dhal and veggies) Some ppl say it as idli sambar. I have got the recipe from gaya3 but it was not typically same. I try ur recipe too. Thks again.
  
  Kavi.
  
  
• From: Small Suggestion (@ px2ar.ed.shawcable.net) on: Thu Dec 20 13:07:55
  
  Hi kavi
  
  I read ur previous thread.u said ur mom makes it well.so why dont u ask her when u call india .It could be exactly what u need.plz share the recipe with me if u get one.Thanks.
  
  
• From: xyz (@ 1cust89.tnt22.chiega.da.uu.net) on: Sun Jan 6 02:17:16
  
  Onion - 1(finely chopped)
  Tomatoes - 4(small ones)
  Green chillies - as reqd.
  Red Chillies - as reqd.
  Sombu - 1/4 tsp
  Coconut - 1/2 cup
  Pottu kadalai - 2- tbsp
  Turmeric Powder
  Cloves -2
  
  1. Grind coconut,2 tomatoes,pottu kadalai, sombu, red chillies
  2.Take a pan , add 2 tsp oil, cloves, mustard, ulundhu,curry leaves, green chillies, onion.. fry them ..then add remaining 2 chopped tomatoes.. cook it for 5 minutes then add the ground paste, salt, turmeric powder .Cook for 5-10 minutes.
  
  
• From: Pearl Subramanian (@ ) on: Tue Jul 1 09:47:45
  
  Hotel Sambar or Tiffen Sambar
  
  Tur dhal – ½ Cup; Turmeric Pwd – ½ tspn; Asafotedia pwd –1/2 tspn. 150 g. Sambar Onions; 3 med. Size Tomatoes; marble size ball of tamarind – soak in ¼ cup hot water – extract thick pulp & keep aside; Green chillies 2 –3 no’s; Jaggery – 1 tspn; Salt to taste; If desired any other vegetables could be used – like Drumsticks; Potato, Brinjals, etc.,
  
  For the Masala Paste:
  6 Dry Chillies; 2 tspns. Corriander seeds; 1tspn Jeera Seeds; 1tspn. Pepper Corns; 1tspn channa Dhal; 1 tspn Urud Dhal; ¼ Coconut (fresh) – fry the ingredients kept for the masala in 1 tbspn oil – till a nice aroma is got – leave to cool – then either dry grind to a powder or add water & make a paste & keep.
  
  For seasoning:
  Mustard Seeds – 1tspn; Vendium Seeds – ½ tspn. 2-3 Red Dry Chillies deseeded, broken & kept; 1 tspn. Urud Dhal; A sprig of Curry leaves; Oil – 4 tbspns
  
  For Garnish : Chopped coriander leaves 3 Tbspns. 2-3 tbspns of ghee
  
  Method
  
  Wash Dhal nicely put in cooker add Turmeric pwd, Asafetida, 1 Tomato & water – Cook for 3 whistles – remove from heat & leave to depressurize. In the meantime place a vessel on heat, add oil add the seasoning ingredients – when mustard seeds crackle add the Sambar Onions & fry to a golden brown – (if you are adding any other vegetables to the Sambar you could do so after the Onions are brown) add tomatoes & fry till tomatoes are soft – now add ½ -3/4 cups of water – (here again if vegetables other than Onions are being added then add 2 – 2 ½ cups of water for vegetables to cook) – leave to bubble – (once the vegetables are cooked), add the dhal mixture from the cooker (if it is too thick) add water, mix well – add the slit green chillies & bring to a bubble, add 2 tbspns of the ground masala; now add yr. thick tamarind pulp, salt to taste, jaggery & mix well leave to thicken - when required thickness has been achieved – remove from heat – garnish with chopped coriander leaves & a tablespoon or 2 of Ghee -
  
  

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