Wednesday, January 18, 2017

White Rice, Shallot Sambar, Aralu Sandige, Papad n Ambuli Nonche !

White Rice, Shallot Sambar, Aralu Sandige, Papad n Ambuli Nonche ! 

Shallot Sambar

  • Shallot ( small sambar onions) -1 cup
  • Thur Dhal- 1 cup
  • Tomatoes-1
  • MTR Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Jaggery - chick pea size 
  • Salt  to taste 

  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig


  • Coriander leaves

Soak Shallot onions ( small onions ) in water for about 1/2 an  hour .This will ease to peel the skin .

Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
Pressure cook shallot ( small onions ) and tomato for 1whistle  

In a vessel add the cooked stuffs , tamarind sambar powder mix , jaggery n salt . cook well , n then do the seasoning , add hing n then garnish .

 Ambuli Nonche ( Raw Mango Pickle Amchi style )
  • Raw Mango- 2 Medium
To Grind
  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 

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