Brinjal Sambar for VenPongal
This is the sambar variety that goes well with ven pongal .And for me this is the only time I enjoy brinjal with fun.Venpongal is a type of savory rice and lentil recipe which is usually had in the morning for breakfast in Tamilnadu. Generally if you order venpongal from a restuarant it is accompanied by sambar and chutney.But in home we make brinjal sambar and brinjal gotsu.The brinjal should be the dominant vegetable in this sambar.I also like to add small pieces of potato, carrot , pearl onions, drumstick in thia sambar but will keep that in little amount.This is sambar recipe but I will soon post the gotsu recipe too.Main thing is you have to have it with hot pongal with hot sambar from stove to enjoy the real flavour, even if you burn the mouth it's worth the risk.So why don't you try this recipe and enjoy it......
Ingredients :
Brinjal - 4 medium size, diced into small pieces
Carrot - 1 , diced into small pieces
Moong dal - 1/2 cup
Green chillies - 3
Onion sliced thinly - 1/2 cup
Tomato - 1 cubed
Coriander leaves - 1/4 cup chopped finely
Tamarind paste - 1 tsp / Tamarind - 1 small lemon size squeezed with warm water.
Salt - as needed
Hing - 1 pinch
Turmeric pd - 1 tsp
Carrot - 1 , diced into small pieces
Moong dal - 1/2 cup
Green chillies - 3
Onion sliced thinly - 1/2 cup
Tomato - 1 cubed
Coriander leaves - 1/4 cup chopped finely
Tamarind paste - 1 tsp / Tamarind - 1 small lemon size squeezed with warm water.
Salt - as needed
Hing - 1 pinch
Turmeric pd - 1 tsp
For Tadka:
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Small pearl onion/ Shallots (optional ) - 3 sliced
Curry leaf - 1 sprig
Fenugreek - 5 nos
Dry red chillies - 2 broken
Hing - a pinch
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Small pearl onion/ Shallots (optional ) - 3 sliced
Curry leaf - 1 sprig
Fenugreek - 5 nos
Dry red chillies - 2 broken
Hing - a pinch
Method:
1 . Pressure cook dal and carrot for 4 whistles along with 1/4 tsp turmeric and a pinch of hing.
2.In a pan add coconut oil and add onions, green chillies,little salt , turmeric , hing and saute them till they are translucent, no need to brown them.
3.Then add sambar pd and saute it a min add little water if needed.
4.Add tomato and saute it a min , that's enough.
5.Then add brinjal and saute it till they are cooked.
6.Then add water and cook the brinjal covered.
7.Then add tamarind paste and stir well and let it bubble for 2 min.
8.Then add cooked dal and carrot and add water if needed.
9.Check seasoning and add salt if any needed
10.Then make a tadka of mustard seeds , cumin seeds, fenugreek seeds, red chilly,curry leaf, hing and small onion with coconut oil and add this sizzling tadka on top of the sambar.
11.Garnish with lot of coriander leaves and serve hot with VenPongal.
2.In a pan add coconut oil and add onions, green chillies,little salt , turmeric , hing and saute them till they are translucent, no need to brown them.
3.Then add sambar pd and saute it a min add little water if needed.
4.Add tomato and saute it a min , that's enough.
5.Then add brinjal and saute it till they are cooked.
6.Then add water and cook the brinjal covered.
7.Then add tamarind paste and stir well and let it bubble for 2 min.
8.Then add cooked dal and carrot and add water if needed.
9.Check seasoning and add salt if any needed
10.Then make a tadka of mustard seeds , cumin seeds, fenugreek seeds, red chilly,curry leaf, hing and small onion with coconut oil and add this sizzling tadka on top of the sambar.
11.Garnish with lot of coriander leaves and serve hot with VenPongal.
Tips:
In this sambar the main flavour comes from brinjal, but if you wish you can add little amount of potatoes, drumstick, carrot but keep it little.
In this sambar the main flavour comes from brinjal, but if you wish you can add little amount of potatoes, drumstick, carrot but keep it little.
You can also roast 2 tbsp of coriander seeds,1 tbsp urad dal,1 tbsp channadhal, 1 tbsp cumin seeds ,6 red chillies in coconut oil and ground it to a fine powder and use it instead of sambar powder and use it like 2 to 3 tsp in this recipe or as needed.
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