PACHAMILAGAI SAMBAR | HOW TO PREPARE GREEN CHILLI SAMBAR | SAMBAR RECIPE IN TAMIL | ARUSUVAI AZHINI
In this video, learn how to prepare pachamilagai sambar/green chilli sambar. Brinjal is my most favorite vegetable, when it comes to green chilli sambar. You can also try with other veggies, but the best option is brinjal. RECIPE: PACHA MILAGAI SAMBAR INGREDIENTS: Gingelly oil(for dal)- 1 spoon Refined oil- 2 spoon Toor dal- 1 cup Shallots- 10(peeled and chopped) Onion- 1/2 (chopped) Tomato- 2(large)chopped Green chilli- 8(can add upto 15 chillies) Brinjal- 2(medium size) Curry leaves and coriander leaves- 1/4 cup Turmeric powder- 1/2 teaspoon Coconut grated- 1 table spoon Fennel-1/2 teaspoon FOR TEMPERING: Mustard seeds- 1teaspoon Urad dal- 1 teaspoon Asafoetida- 1/2 teaspoon(optional) NOTE: 1. Can add upto 15 chillies. 2. Tamarind water(mix water and tamarind pulp) is optional METHOD OF PREPARATION: 1. In a pressure cooker, add washed toor dal(1 tumbler), 2-3 tumbler of water, 1 tablespoon gingelly oil and 1/2 teaspoon turmeric powder. Close the cooker and cook it for 4 whistles in medium heat. 2. After 4 whistles, turn off the stove and keep it aside. 3. To prepare sambar, heat a kadai or non stick pan and add 2 spoon of refined sunflower oil. 4. And splutter 1 tsp mustard seeds, Urad dal and asafoetida - 1/2 teaspoon(optional). 5. After tempering, add in shallots,onion chopped, and green chilli. 6. Add 1 spoon of salt(required amount). 7. Saute till the raw onion smell goes off. 8. Then add in tomatoes. 9. Saute tomatoes until it becomes mushy. 10. After sauteing tomatoes for 3 mins, add brinjal, coriander leaves, curry leaves and stir for 3 mins . 11. Then add the grounded mixture(coconut and fennel seeds). Mix well. 12. Finally, add in the cooked dal and 2 cups of water. NOTE: Do not add too much water. 13. Cook it for 10 mins till the brinjal is done. 14. Pachamilagai sambar is ready to serve. Do follow us on Facebook: https://www.facebook.com/Arusuvai-Azhini-103008164424728/ Instagram: https://www.instagram.com/arusuvaiazhini/?hl=en