VIDEO
STEP BY STEP PONNANGANNI KEERAI SAMBAR
INGREDIENTS:
Ponnanganni keerai - 1 bunch - approximately 3 cups
Toor dal - 1 cup
Tomato - 2
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Water - 3 - 4 cups or as required
Salt - to taste
TO TEMPER:
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
HOW TO MAKE :
Remove ponnanganni keerai from the stem and wash well. Pressure cook toor dal with 2 1/2 cups of water and keep aside.
Heat oil in a kadai splutter mustard seeds, add cumin seeds and asafoetida. Add ponnanganni keerai, tomato, sambar powder, turmeric powder and needed salt.
Add 2 cups of water or for needed consistency. Cook until keerai soft.
Once keerai soft add cooked toor dal.
Mix well and bring to boil.
Turn off the stove. Add lemon juice (optional) for tangy taste but this step can be skipped.
Ponnangani Keerai Sambar is ready to serve!!
TIPS:
Tamarind juice can be added. Have added lemon juice instead but it is absolutely your choice.
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