BM #71 Week 3 Day 3 -
For Day 3 check out this simple weekend lunch menu on the rare occasion when I make Pulihora on an ordinary weekend.
The menu features Mango Pickle, Aloo-Gobi, Pulihora, Munagaaku Sambar, Rice and Yogurt.
Drumstick leaves are known for their medicinal properties from ages. My MIL says that these leaves need to be consumed before rainy season (Month of Aashadha) at least once. The rationale behind being that these leaves protect against the various infections prevalent during the rainy season.
Toor Dal / Masoor Dal 1/2 cup
Drumstick leaves 2 cups
Carrots, Tomatoes, Beans 1 cup
Salt, Sugar, Turmeric as needed
Tamarind small lime size
*Sambar Powder 2-3 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves few)
*I mostly use 2 tsp of MTR Sambar Powder and 1 tsp of Vangibath Powder
Method Of Preparation -
Wash the tender drumstick leaves and set aside.
Wash toor dal/masoor dal and transfer into a pressure cooker.
Add in the veggies and the drumstick leaves along with salt, sugar and turmeric. Cook until 2-3 hisses and let it cool.
Extract tamarind juice from the tamarind and pour that into the cooked sambar.
Add in the sambar powder and let it simmer. Adjust the consistency by adding water.
Meanwhile prepare the seasoning by heating oil and the rest of the ingredients. Pour the seasoning into the boiling sambar.
Cover and remove from heat. Serve hot with rice and papad.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.
Preparation Time 40 min