Sambar For Rice ( Pappu Charu )
Sambar For Idli.
- Toor dal ( Yellow Lentils, kandhi Pappu )
- Green Chilli’s
- Curry Leaves
- Lady’s Finger
- Mustard Seeds
- Cumin Seeds
- Dry Red Chilli’s
- Fenugreek Seeds( Menthulu )
- Ginger & Garlic Paste
- Chilli Powder
- Tamarind Pulp
- Sambar Powder
Wash 1 cup of toor dal, add a pinch of turmeric and boil it and keep it aside.
Heat 3 tbsp of oil in a pan and add 4 to 5 fenugreek seeds, 1/4 tsp of Mustard seeds, let it crackle then add 1/4 tsp of cumin seeds, 3 red chilli’s. Now add 1 long sliced onions, 3 to 4 green chilli’s & 4 curry leaves.
Once they slightly change in colour add 6 long sliced carrots pieces, 4 cucumber pieces, 3 lady’s finger, cover the lid and let it simmer for few minutes.
Now add 1/4 tsp of turmeric, 1/2 tsp of G & G paste, 1/2 tsp of chilli powder and let them fry. Now add 2 tbsp of tamarind pulp and 2 cups of water, salt to taste and let it come to boiling point.
Once it starts boiling now add boiled and mashed dal, chopped coriander and let it boil for 10 m at medium flame. Now sambar or pappu charu is ready serve.
This is basic sambar or pappu charu what we have for rice as you can see in the picture.
If we want to have it for idli we have to add 2 tsp of jagger and 2 tsp of sambar masala and boil them. It will change in colour, taste also varies as we added sambar masala & jaggery as you can see in the picture below.
Its Ready to serve with idli.