Monday, May 12, 2008

Coconut Milk Sambhar ~ Thengai Paal Sambhar

Believe me or not, this sambhar is made at my mom's place every day for dinner. my father likes this sambhar very much. though i like this sambhar, having it on daily basis is not my take. i prepare this sambhar whenever i feel homesick. This is a very subtle sambhar and pleases you in its humble way. To go with this sambhar, you should either prepare potato fry or some pappad.

Thengaai paal sambhar

Eat this coconut milk sambhar with hot steamed rice, served in a banana leaf along with some vegetable fry and pappad. it is one of blissful south indian meal.

Coconut Milk Sambhar

Prep Time15 mins 
Cooking Time: 10 mins  
Serves2
Recipe CuisineIndian
Recipe TypeDal

Ingredients:

Tuvar dal - 1/4 cup
Half coconut or first pressed thick coconut milk - 1/4 cup
Turmeric Powder-a pinch

For Tempering:

Ghee or Oil - 1 tsp
Mustard-1/4 spoon
Dry red chilly - 4 (break into half)
Asafoetida powder-a pinch
Garlic - 5 cloves (crushed)
Salt-as required

To Garnish:

Corriander leaves - 2 tsp's (finely chopped)
Curry leaves - 1 sprig

Method:
1. Pressure cook the tuvar dal with some water, a drop of oil, a slight pinch of turmeric and asafoetida powder for about 4 to 5 whistle count.  Then mash the dal and set aside.

2. Grate half of a coconut and extract thick coconut milk from it. then dilute it with 1/4 cup of water.
else if you are using packed coconut milk, take 1/4 cup and dilute with 1/4 cup of water.

3. In a pan, add 1 tsp of oil or ghee. when ghee turns hot, add mustard and let it pop. then add asafoetida powder, dry red chilly and crushed garlic.

4. Once the garlic gets half way cooked, add the mashed tuvar dal and stir well. you may add 1/4 cup of water and salt to taste and turmeric powder. let it boil.

5. Once the sambhar starts to boil, reduce the flame to low and add in the coconut milk. check for the consistency of sambhar and add required water. this coconut milk sambhar should be little thicker than rasam.

6. On slow flame let the sambhar simmer for a minute. then add curry leaves and chopped corriander leaves. remove the sambhar from flame.

7. Transfer the sambhar to a serving bowl. make appalam/pappad or some potato fry to go along with this sambhar. serve hot with rice.

coconut milk sambhar

Notes:

* Coconut milk sambhar should not be very thick. it should be in a consistency little thicker than rasam.

* Never boil the sambhar after adding coconut milk, as it may get curdle.

My little one Surprised me with a Happy Mother's Day Card, signed by him..his scribbling really meant a lot..and the card was really an energy booster to me. I should become a better and his favorite mom from now on...
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