Bihar and Jharkhand
Bihar and Jharkhand - Food and Recipe

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Food and Recipe
Anchar-Chutney-Bharta

Sambar - Chutney
(सांबर - चटनी)

Contributed By:
Anita Shrivastava
Anita Shrivastava, Patna

Ingredients


For Sambar
Arhar Daal - 1 cup
Chana Daal - 1 cup
Sambar Powder - 1 tbsp
Haldi - 2 tsp
Salt - 2 tsp
Tomato - 4
Baigan (brinjal) - 1
Capsicum - 1
Onion - 1
Curry Patta - 10
Black Mustard Seeds - 1 tsp
Oil - 2 tsp
Butter - 25 gm

For Chutney
Dahi (curd) - 1/2 cup
Chana Daal - 1 tbsp
Urad Daal - 1 tbsp
Ginger - 1" (cut in small pieces)
Coconut - 1 small (cut in small pieces)
Oil - 2 tsp
Salt - 1 tsp
Curry Patta - 10
Green Chilli - 1 (cut in small pieces)
Black Mustard Seeds - 1/2 tsp

Method of Preparation


Sambar
1. Wash and cut vegetables in medium to small size.

2. Wash daals, cook together in pressure cooker with 2 glasses of water, haldi and salt.

3. Heat oil in a kedahi. Add black mustard seeds and curry patta.

4. When sputters, add vegetables and fry.

5. Add sambar powder, fried vegetables and 1 cup water to the cooked daal.

6. Cook further in pressure cooker for 1 whistle.

7. Serve hot with idli or dosa.

Chutney
1. Heat 1 tsp oil in kedahi.

2. Add 5 pcs of curry patta, ginger, green chilli and coconut. Fry lightly.

3. Take off heat and soak in 1.5 cup water for 1 hr.

4. Add dahi and salt, and grind to paste in a mixie.

5. Add a "chhownk/tadka" of black mustard seeds and curry patta.

6. Serve with idli or dosa.

Notes & Tips


1. Sambar and Chutney are special accompaniments of Dosa and Idli.



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