My mom’s one of the special is pongal sambar, she used to do whenever she prepare pongal..tasty sambar, easy to prepare..this sambar goes very well with idli, dosais too..made with brinjal(eggplant) n with split green gram dal, this sambar tastes awesome…as this sambar will be mild, can feed even kids very easily..
Kathirikkai pachaiparuppu sambar/Pongal paasiparuppu sambar/Pongal kathirikkai sambar/ brinjal sambar/greengram brinjal sambar
|¾ cup||Split green gram|
|5 nos||Brinjals( medium size)|
|3 nos||Green chillies n salt as per taste|
|2 tsp||Coriandre seed|
|½ tsp||Asafoetida powder|
|½ tsp||Fenugreek seed|
|2 T||Grated coconut|
|½ tsp||Mustard seed|
|½ tsp||Urad dal|
|2 nos||Red chillies|
|2 stks||Cilantro leaves|
|5 nos||Curry leaves|
|Oil for tempering|
Take a pressure cooker, meanwhile wash thoroughly split green grams thrice with water, finely chop the onion, tomato as well as slightly open the green chillies, cut the brinjals into small pieces too…put everything together with salt as per need also with a pinch of turmeric powder in the pressure cooker with 2 cups of water..cook them until 5 whistles…keep aside, let them cool..now dry roast the fenugreek seeds, coriander seeds, asafoetida powder with grated coconut in simmer until they turn slightly brown, grind the roasted spices nicely in a blender.. once u open the pressure cooker, just smash slightly the cooked dal n vegetable with a spatula n add the grounded roasted spices, put the flame in simmer n stir them for a while, adjust the thickness of the sambar as per ur need at this stage, if u need to make them thinner can add water while adding the spices, as i like them thick, i didnt add much water..heat oil for tempering in a kadai n add mustard seeds, urad dals n red chillies, let them splutters, add the curry leaves too..add this to the already cooked dal..garnish with the finely chopped cilantro leaves..
Tasty n mildly spicy pongal sambar is ready to serve with pongal as well as with idlies n dosais..