Saturday, October 5, 2019

Sambar Rava

SAMBAR RAVA
In the process of changing the diet to suit the change in life styles many of us have been dropping white rice from our meals . We can still enjoy the traditional taste and flavours of a rice based meal by simply substituting rice with other suitable ingredients . Here is a quick and easy to prepare Sambar Rava with traditional flavours intact, to satiate your craving for Sambar Sadam .



INGREDIENTS
Semolina / Rava - 1 cup
Split pigeon pea / Tuvar dal - 1/2 cup
Turmeric powder - 1/4 tsp
Tamarind - A plum size ball
Sambar Powder - 1 1/2 tsp
Salt - 2 tsps
Sesame oil - 3 tbsps
Asafoetida - 1 pinch
Mustard seeds - 1/4 tsp
Red chillies - 2 ( Broken)
Curry leaves - a few
Onion  - 1 big ( Chopped)
Tomatoes ( Chopped) - 1/2 cup
Carrots ( Chopped ) - 1 cup
Cashew nuts - a few
METHOD
1. Wash and pressure cook the dal adding one cup of water and turmeric powder.
2. Soak the tamarind in warm water and extract one cup of tamarind juice.
3. Add tamarind juice, Sambar powder, salt, cooked and mashed dal and chopped tomatoes to three cups of water and set it to boil on the stove.
4. Heat oil in a thick bottomed kadai on the second burner of the stove, while the Sambar water boils on the other side.
5. Splutter mustard seeds in the kadai and add asafoetida followed by broken red chillies, cashew nuts and curry leaves.
6. Add chopped onion saute until it becomes glassy, followed by chopped carrots and saute till half done .



7. Finally add the Rava / Semolina and roast till it emanates a flavoursome aroma on low flame.
8. Switch off flame on the other burner,  remove the boiling Sambar water and gently pour it into the seasoned and  roasted Rava/ Semolina.

                                                        

9. Blend well using a spatula and cook on low flame till done, stirring now and then.
10.Switch off flame when the Sambar Rava is well cooked and reaches a porridge like consistency.



Enjoy the hot and flavoursome Sambar Rava with salad, pickle or a cup of curd .

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