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Tuesday, December 6, 2011

Pudalangai arachu vita kozhambu/Snake guard sambhar.

For a change from the usual sambhar. I sometimes make this arachu vita kozhmbu. Which is nothing but, instead of adding sambhar chili powder, you grind them with red chili, dhania, coconut etc.

How to cook Pudalangai arachu vita kozhambu/Snake guard sambhar...
This is what you need:
1 cup of snake guard cut into small strips
1 cup of  tuvar dal
1 tomato
10-12 small onions
Lemon size tamarind
Rock salt
3 -4 strips of coconut
2 tbsp dhania
1 tbsp cumin seeds
1 tbsp saunf seeds
3-4 red chilies
2 pods garlic
1 tsp couscous

For tempering:
1tsp mustard seeds
1tsp urad dal
1 tsp cumin seeds
3-4 curry leaves
A pinch of asafoetida.

This is what you do:

Boil the dal with a pinch of turmeric.
Soak the tamarind with rock salt in water.
Add the snake guard, more than half the onions and tomatoes to the dal and pressure cook it for one whistle.
Heat oil in a pan. Add the coconut, dhania, cumin seeds, saunf seeds, garlic, cous cous, dry red chilies and remaining onions. Saute till the onions turn slightly brown.
Cool the mixture and grind them roughly.
Now add the tamarind juice and the ground mixture to the cooked snakeguard. Let it boil for 5 minutes.
Heat oil in a pan and add the tempering ingredients.
Add this to the Kozhambu. It is ready to be served. 

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