"Aduge Prayoga" is a Kannada term translates to "experimenting in the kitchen." This blog is dedicated to all the culinary enthusiasts who enjoy trying their hand at cooking and preparing simple, homemade meals, especially during bachelor periods. The recipes shared in this blog primarily focus on South Indian homemade food, reflecting the traditional flavors of the region. However, also aims to share recipes from other cuisines providing a diverse range of options for everyone to enjoy.
Monday, September 28, 2015
Mullangi (Raddish) Sambhar
Ingredients
3 tbsp oil
Onion
Salt for taste
Minced garlic gloves 4
Tamarind
3 Red chilies
Radish
Mustard seeds
cumin seeds
curry leaves
coriander leaves
Sambar Powder
Asafoetida
Toor dal
Direction
Extract the tamarind juice and soak cut radish in a tamarind extract
Heat 2 to 3 tbsp oil in a pressure cooker and saute the cumin seeds,Mustard seed, garlic,
then add thinly sliced onions. a pinch of asafoetida/hing, red chilli.
Cook Toor dal and keep it ready.(But i add to thadaka directly (not preffered))
Add radish along with tamarind extract
pour 4 cups water.
Add salt for taste.
pressure cook on medium to high flame for 2 whistles. when the
pressure settles down on its own, remove the lid. gently mix the sambar.
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