| Recipe Highlights |
|---|
| Ingredients | Cooking Time : 35 Mins |
|---|---|
| Tamarind -small lemon size Chow chow -1 Oil-2 teaspoon | Salt-to taste Water –as needed To Temper Oil - 1 teaspoon Mustard and urad dal - 1 teaspoon Coconut-1/2 cup |
| Method | |
|---|---|
| Step :1 Peel the skin from chow chow.Discard the seed and chop them in to pieces. |     |
| Step 2: Soak tamarind in a hot water for 10 min. Take toor dal, add water and cook it in a pressure cooker for 3 to 4 whistles. Prepare tamarind juice and add turmeric,hing,tomato,chilli powder and salt. Heat oil in a pan add fenugreek seeds.Now add onion and saute it for 2 to 3 minutes.Add the tamarind mixture and chow chow.Let them boil for 20 min.or till the raw smell of tamarind goes out. |          |
| Step 3: Now add the cooked toordal and let them boil for 5 minutes.Grind the ingredients given above in the column “To Grind”.Then add the grinded coconut paste into it and boil it 5 minutes. add some chopped coriander leaves. Temper the ingredients given above in the column “To Temper” and mix it with sambar. |      |
Chow chow Sambar is now ready to serve.  | |
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