ADITYA SAMBAR POWDER

Drumstick Sambar

Ingredients
Red gram - 200 gms
Drumsticks - 3 Nos
Small Onions - 75 gms
Tomatoes - 75 gms
Tamarind - 15 gms
Salt - 15 gms ( To taste)
Aditya Sambar Powder - 2 tbl spoon

To temper
Ghee - 30 gms
Mustard - 1 tsp.
Curry Leaves - 1 sprig
Chopped Small Onion - 20 gms
Dry Red Chilly - 1 No.
Coriander Leaves - 1 sprig

Method

Boil dhal with vegetables cut in to even size pieces and Aditya Sambar Powder till vegetables are tender. Add tamarind juice extract and salt to taste and bring to boil. Heat ghee, add mustard seeds, Curry leaves, Dry red chilly and chopped onion and fry till onion is brown. Now pour this over Sambar stir well and Serve hot garnished with Chopped Coriander Leaves.

Ladies Finger Sambar

Ingredients
Red Gram - 200 gms
Ladies Finger - 200 gms
Tomato - 75 gms
Small Onions - 75 gms
Aditya Sambar Powder - 2 tbl spoon
Salt - 15 gms (to taste)
Tamarind - 15 gms
Refined Oil - 40 ml
Mustard - ½ tsp.
Curry Leaves - 1 sprig
Coriander leaves - 1 sprig

Method

Wash and boil dhal with water and keep aside. Cut ladies finger into even sized pieces; slice onion and tomato. Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle. Now add sliced onion, tomato cut vegetables and sauté well with Aditya Sambar Powder, salt for few minutes. Then pour the boiled dhal with water and tamarind juice extract. Allow it to boil till the vegetables are cooked. Now serve hot garnished with chopped Coriander leaves.

Traditional Sambar

Ingredients
Red gram dhal - 150 gms
Drumstick - 100 gms
Brinjal - 100 gms
Small onions - 75 gms
Tomato - 75 gms
Red Chillies - 5- 10 gms
Coriander seeds - 10 gms
Turmeric - a pinch
Coconut scrapings - 40 gms
Cumin - 1 tsp.
Black Pepper - 1 tsp.
Fenugreek - a pinch
Salt - 15 gms ( to taste)
Tamarind - 15 gms
Refined Oil - 30 ml
Asafoetida - a pinch
Mustard seeds - 2 gms
Curry Leaves - 1 sprig
Coriander leaves - 1 sprig

Method

Wash and boil dhal with a pinch of Aditya turmeric powder. Cut drumstick and brinjal into even sized pieces. Slice onions and tomato. With little oil in a pan lightly fry red chillies, coriander seeds, cumin, pepper, fenugreek, and asafoetida. After few minutes add grated coconut and fry till brown. Now remove cool and grind. Heat oil in a pan and add mustard seeds, Curry leaves, and allow it to crackle. Add sliced vegetables, onion, tomato and sauté with enough salt for few minutes. Now pour boiled dhal, tamarind juice extract and allow to boil with ground spices until vegetables are cooked. Remove and serve hot garnished with chopped coriander leaves. Add ghee while serving to add more aroma.