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Sambar - Chutney

Contributed by:
Anita Shrivastava, Patna
Anita Shrivastava, Housewife
Patna

Sambar - Chutney

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
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.
Ingredients 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 (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" 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.