30 Jan 2014

Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar


Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar

Recipe : Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar
Prep Time: 10 minutes
Cook time: 20 minutes
Recipe Cuisine: Indian 
Recipe Category: Curry 
Serves : 6 persons
Author :



Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar

Ingredients :

Vazhai Thandu \ Plantain Stem - 1 cup (chopped, 2")
Toor Dal - 3/4 cup
Shallots - 1/2 cup (chopped)
Tomato - 3 no (chopped)
Green Chili - 3 no
Tamarind Water - 1/2 cup (1" ball)
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Coriander Seeds Powder - 1 and 1/2 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Fenugreek - 1/4 tsp
Coriander Leaves - 2 tbsp (chopped)
Curry Leaves - 2 stk
Water - 1 and 1/2 cup + 1 cup
Oil - 1 tsp + 2 tsp
Salt to Taste.

Method :

Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar

Step To Make Vazhai Thandu Sambar : (Easy Pressure Cooker Cooking Method )
  • In a pressure cooker pan, add toor da, turmeric powder, oil (1 tsp), asafoetida and water (1 cup), mix all. (Image 1)
  • Cook for 1 whistle and 2 to 3min in simmer. When all the steam has escaped, open the pressure cooker pan. (Image 2)
  • Add in red chili powder, coriander seeds powder, tamarind water and required salt, mix all. (Image 3)
  • Add in onion, tomato, plantain stem \ vazhai thandu and coriander leaves (1 tbsp), mix all. (Image 4 and 5)

Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar

  • Again cook for 1 whistle, when all the steam has escaped, open the pressure cooker pan and keep aside. (Image 6)
  • Temper mustard seeds, urad dal and fenugreek in hot oil (2 tsp) in a separate utensil, after splutter add curry leaves and saute for few seconds. (Image 7)
  • Add in pressure cooked sambar and remaining coriander leaves, mix well and ready to serve. (Image 8)

Vazhai Thandu Sambar | வாழைத்தண்டு சாம்பார் | Plantain Stem Sambar

Serving Suggestion : Serve hot with Beetroot Poriyal or Potato Poriyal.

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