Ingredients:
1 medium sized Zucchini
1 large Onion
1 Drumstick
1 Tomato
1 cup soaked Yellow Lentils
2 cups soaked Green Peas
1 Green Chilly
1/2 tsp Turmeric powder
2 tsp Sambar powder
5 - 6 Coriander leaves
Grape sized Jaggery
Large Grape sized Tamarind
1/2 tsp Ginger Garlic paste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
8 - 10 Fenugreek seeds
1 - 2 strands of Curry leaves
1 - 2 broken Red Chillies
Big pinch of Asafoetida
Salt to taste
3 - 4 tsp Oil
Recipe:
Chop the zucchini, drumstick, onion, green chilly into medium sized pieces as shown in the picture below.
Put the soaked green peas, yellow lentils, Tomato in a pressure cooker, add enough water, pinch of turmeric powder, salt and pressure cook(3-4 whistles). Once the pressure goes off, remove the outer skin of Tomato and mix them well.
Put mustard seeds, cumin seeds, broke red chillies, fenugreek seeds, oil in a pan/heavy bottomed vessel and heat. Once it starts spluttering, add ginger garlic paste and fry for few seconds until it turns light golden in colour. Add asafoetida, chopped onion, curry leaves, chopped drum sticks, turmeric powder, salt and saute them low/medium flame for about 1-2 mins.
Add chopped zucchini and mix them well.
Add sufficient water, sambar powder, tamarind water, salt, jaggery and cook them well by covering the lid. Keep stirring the sambar once in 2-3 mins.
Add cooked yellow lentils and green peas and bring to to boil by adjusting the ingredients and consistency. Add chopped coriander leaves and keep the sambar in low flame for about 2-3 mins.
Serve hot. It goes well with Rice/Dosa/Idli, etc.
1 medium sized Zucchini
1 large Onion
1 Drumstick
1 Tomato
1 cup soaked Yellow Lentils
2 cups soaked Green Peas
1 Green Chilly
1/2 tsp Turmeric powder
2 tsp Sambar powder
5 - 6 Coriander leaves
Grape sized Jaggery
Large Grape sized Tamarind
1/2 tsp Ginger Garlic paste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
8 - 10 Fenugreek seeds
1 - 2 strands of Curry leaves
1 - 2 broken Red Chillies
Big pinch of Asafoetida
Salt to taste
3 - 4 tsp Oil
Recipe:
Chop the zucchini, drumstick, onion, green chilly into medium sized pieces as shown in the picture below.
Put mustard seeds, cumin seeds, broke red chillies, fenugreek seeds, oil in a pan/heavy bottomed vessel and heat. Once it starts spluttering, add ginger garlic paste and fry for few seconds until it turns light golden in colour. Add asafoetida, chopped onion, curry leaves, chopped drum sticks, turmeric powder, salt and saute them low/medium flame for about 1-2 mins.
Add chopped zucchini and mix them well.
Add sufficient water, sambar powder, tamarind water, salt, jaggery and cook them well by covering the lid. Keep stirring the sambar once in 2-3 mins.
Add cooked yellow lentils and green peas and bring to to boil by adjusting the ingredients and consistency. Add chopped coriander leaves and keep the sambar in low flame for about 2-3 mins.
Serve hot. It goes well with Rice/Dosa/Idli, etc.
