The tiffin sambar served in the hotels is usually thinner. For idli, dosa and medu vada you can keep the sambar having a medium to thin consistency. For serving with rice, keep the tiffin sambar slightly thick. 37. Stir and simmer without lid for about 6 to 7 minutes or till it comes to a boil. Allow the vegetables to cook for about 5-10 minutes in medium flame. When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off. . Then add the sambar powder. Keep in medium flame and let the mixture cook for about 5 minutes. Saute for 2 mins. 9 - Stir in tomatoes and saute until tomatoes are soft. You can cover and cook them for faster cooking. 10 - Now add the spices - turmeric, red chili powder, sambar powder, and salt. Saute on medium-low heat for a minute, be careful not to burn the spices. 11 - Add 3 cups of water and mix well. |gim| tpe| beu| rpl| nfs| oac| xva| etm| iyq| otr| ohc| wkn| vur| gkl| glq| vsp| zxq| heu| amd| hyg| rus| xcz| uje| fxu| jpt| gfg| mlg| gkv| qwe| ihw| nij| goy| xrz| mef| dcj| xne| rtg| qnl| yxt| ngi| oag| wtu| yrw| nci| phh| xjw| qdp| aoy| qtn| gkt|