Therya Panna Sambaru(colocasia Leaves Sambar).
This is an innovation in sambar brought about by Kankanies.The leaves enhance the taste of sambar.The preparation is similar to the common sambar, except for the vegetable.
Ingredients:
colocasia leaves-5(de-veined,cleaned and chopped),
tur dal-1 cup,
corriander seeds-2 tsps,
chana dal-1tsp,
methi seeds-1 tsp,
red chillies-6,
hing 1/4 tsp,
fresh coconut scrapings-1tbsp,
turmeric powder-1/4 tsp,
tamarind-1 lemon size,
oil-2tsps,
mustard seeds-1 tsp,
salt to taste,
curry leaves.
Method:
Pressure cook tur dal.
Pressure cook leaves in two cups of water.
Extract tamarind pulp using a cup of water.
Heat 1 tsp oil in a pan. Fry chana dal, corriander seeds, methi seeds and the red chillies to golden brown.
Grind the fried items along with the coconut to a fine paste.
Mix the paste with the tamarind pulp, add turmeric powder, hing and salt and boil for 5 mts. Stir the mix in between.
Add cooked dal and the leaves and cook for another 2 mts. Add required water to bring the curry to have a gravy consistency.
Crackle mustard seeds in the remaining oil and add the curry leaves.
Add it to the curry and mix well.
Sambar is ready.
Note:
Sambar can be prepared with spring onions also as per choice.