Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.

The main ingredients required for this sambar are green chillies, drumstick, raw mangoes, toor dal, tamarind  and our classic coconut onion paste. In addition, you can add brinjal, potato and ladies finger. Since we are not adding sambar powder for this sambar, we have to add more toor dal and coconut paste. For most of our sambar dishes we include coconut small onions paste but if you do not like you can leave it. You can increase or decrease the green chillies according to your taste. If we are cooking for 4 persons we have to add 7 to 8 green chillies. The green chillies are ground with little salt to avoid discoloration. In the final stage 1 or 2 red chilly is tempered and added to the hot sambar. You can enjoy this sambar with any vegetable side dishes and appalam.

Here is the video link for Pacha milagai sambar

Check out my other Sambar recipes here

• Tirunelveli Sambar
• Idi Sambar
• Keerai Sambar
• Radish Sambar
• White pumpkin Sambar
• Killi Potta Sambar

Here is the link for my Green Chilly Sambar Live show in Amul TN Facebook page

https://www.facebook.com/amultamilnadu/videos/283486676406735/

Pacha Milaga Sambar (Green Chilly Sambar - 2) Recipe

Prep time : 20 minutes
Cook time : 25 minutes
Serves : 3
Category : lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients

• 1/4 cup toor dal
• 1 drumstick
• 1 brinjal
• 3 ladies finger (optional) or 1 potato
• 10 small onions
• 7 green chillies
• 4 small piece raw mango or 1 tomato
• small lemon sized tamarind
• 1 tsp asafoetida powder
• 1/2 tsp fenugreek
• 1/2 tsp turmeric powder
• few coriander leaves
• few curry leaves
• 1 tbsp oil
• salt to taste

For coconut paste

• 1/2 cup grated coconut
• 1/2 tsp cumin
• 3 small onions
• 2 garlic cloves (optional)

For tempering

• 1/2 tsp mustard
• 1/2 tsp urid dal
• 2 dried red chilly

Cooking Directions

1. Cut all the vegetables. Peel the onions. Soak the dal for 20 minutes. Soak the tamarind in hot water for 20 minutes.In the meantime, grind the green chillies along with the salt.
2. Transfer the green chilly paste and grind the coconut, small onions, garlic cloves and cumins coarsely. Pressure cook the dal for 5 to 6 whistles. Allow the pressure to settle down naturally.
3. Extract the tamarind juice with 2 cups of water and add it to the kuzhambu vessel. Add the required salt and all the vegetables except ladies finger to this tamarind extract.
4. Heat a tsp of oil in a frying pan and add the fenugreek. When it splutters add the small onions and ladies finger. Saute them well. Add the sauted ingredients to the tamarind extract.
5. Now keep the kuzhambu vessel on medium heat. Close it with the lid, leaving a small gap and allow the vegetables to cook well. 
6. When the tamarind extract starts to boil, add the green chilly paste.
7. Open the cooker and mash the dal gently.When the vegetables are done, add the raw mangoes or tomatoes. Mix them well.
8. After a few minutes, add the cooked dal along with the ground coconut paste.
9. Next, add asafoetida powder. Mix them well and add some more water if required.
10. Allow the Sambar to boil well for 5 to 7 minutes and finally add the coriander leaves and curry leaves. Turn off the heat. Heat a tsp of oil in a frying pan and add the mustard, urid dal and red chilly. Allow them to crackle well and add it to the hot sambar.

Pacha Milaga Sambar (Green Chilly Sambar - 2) with step by step photos 

Cut all the vegetables. Peel the onions. Soak the dal for 20 minutes. Soak the tamarind in hot water for 20 minutes.

In the meantime, grind the green chillies along with the salt. Add little water if required while grinding.

 

Transfer the green chilly paste and grind the coconut, small onions, garlic cloves and cumins coarsely.

Extract the tamarind juice with 2 cups of water and add it to the kuzhambu vessel. Add the required salt and all the vegetables except ladies finger to this tamarind extract.

Heat a tsp of oil in a frying pan and add the fenugreek. When it splutters add the small onions and ladies finger. Saute them well. Add the sauted ingredients to the tamarind extract. When the tamarind extract starts to boil add the green chilly paste and cook. 

 

Now keep the kuzhambu vessel on medium heat. Close it with the lid leaving a small gap and allow the vegetables to cook well. When the vegetables are done, add the raw mangoes or tomatoes. Mix them well.

After a few minutes, add the cooked dal along with the ground coconut paste. Mix them well with the vegetables.

 Next, add asafoetida powder. Mix them well and add some more water if required.

Allow the Sambar to boil well for 5 to 7 minutes and finally add the coriander leaves and curry leaves. Turn off the heat.

Heat a tsp of oil in a frying pan and add the mustard, urid dal and red chilly. Allow them to crackle well and add it to the hot sambar. Mix them well and transfer the Sambar to the serving dish.