RAWPAPAYA TENDER TAMIRND SAMBAR

RAWPAPAYA TENDER TAMIRND SAMBAR

November 7, 2019 0 By Luis Garrison


hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. Today I’m going to show you a simple sambar but whenever I make sambar I keep increasing you to make sambar with lot of vegetables whether it is avial, poriyal or any kind of dishes where you can use multiple vegetables please use but in this sambar you know the sourness I’ve told you many times you can add tomatoes for sourness you know curd for sourness, the tamarind juice for sourness, lemon juice for sourness but today i’m going to use tamarind that is you know tender tamarind so we don’t even have to peel the skin we’re going to put in a blender and grind but first i’m going to roast a couple of ingredients here, here first red chilli whole, peppercorns, coriander seeds and cumin first I’m going to roast all of them and make this into a powder, after roasting it for a while we’re going to put this in a blender and just make a fine powder of this, once you powder this masala we’re going to add this tender tamarind and now we’re going to make this paste and the sourness to our sambar today is going to come with this tender tamarind now this is a nice paste ready but we’re going to first you know start of with the sambar preparation for this i’m going to take some oil in a pan when the oil is hot i’m going to add mustard seeds, methi seeds, green chillies, curry leaf then add turmeric and hing when these slightly saute in this we’re going to add some chopped onion ok this kind of sambar I don’t need to add you know onions big pieces because i want the papaya to be more visible in this so once the onion is slightly sauteed in this we’re going to add the papaya pieces this is the raw papaya that’s cut into small pieces and that’s it just saute the papaya add just some chopped tomatoes and we’re going to add some salt also into this ok very very simple in this i’m going to add water and the masala I made the tender tamarind along with the red chili and other masala into this and if you want little bit spicy you can add some extra chili powder and we’re going to let this come to a nice boil till the papaya is nice and soft you can put the lid so that it can cook much faster look at this see this papaya need to be a little bit tender that’s when we’re going to add the dal that’s been cooked well for the sambar you know you can make it slightly thicker if you want you can make it slightly thinner but after you add the dal just make sure you boil this really really nice after you add the dal make sure you check the taste, good in this we’re gonna add some more salt ok that should be good enough and let’s bring this to a boil when the raw papaya s nicely boiled in this we’re going to add some sugar to the sambar if this is optional if you want to add you can add haha as soon as you add the sugar the flavor increases two times so now we’re going to finish it off by adding some chopped coriander switch off the flame and the sambar is ready to eat. haha with the pieces of papaya this sambar will be good and see lot of people they try to avoid the ripe tamarind the tamarind pulp and all that they prefer to eat our tender tamarind so if you want you can try this and you’ll enjoy and this tender tamarind with the skin has nice earthenly flavor that’s very good for this kind of sambar huh mmm very nice very tasty and with papad its superb, dear friends do not forget try and eat many varieties whatever freshly available ingredient and enjoy life but do not forget vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking thank you.