Pacha means green in Malayalam. For this sambar the masala’s used are not fried, they are raw.
This delicacy is famous in my home town- Trivandrum and is best when served with idli or dosa.
Preparation time:approx 25 minutes.
- 1/2 cup thuar dhal (pressure cooked nicely).
- 1 tbsp tamarind paste
- A small piece or 1/4 spoon of asofotedia.
- 7 green chillies.
- 1tsp coriander powder
- 1/4 tsp turmeric powder.
- salt to taste.
- 10. shallots.
- 1 drumstick.
- 2 ladies finger.
- 1 stem curry leaf.
- 1/2 small bundle dhaniya leaves.
- 2 tbsp gingely oil
- 1/4 spoon methi seeds
- 1/2 spoon mustard seeds
- 1 stem chopped curry leaves
- 1 small red chilly
Cut potato in to small cubes.
Cut drumstick in to long pieces
Cut ladies finger in to long pieces
In a pan add 1 tsp oil, shallots and ladies finger and fry for a minute.Then add all the remaining vegetables, turmeric powder, salt,asofotedia, coriander powder. Add 1 cup of water and tamarind paste.
Cook the vegetables .
In the mean time grind half the quantity of dhaniya leaves and green chillies into a fine paste and mix this to the vegetables.
Boil the vegetables till raw smell goes away.
Add the cooked mashed thuar dhal.
Check the thickness of the sambar, if needed add some more water.
Let it boil. Add chopped dhaniya leaves.
Heat 2 tbsp gingely oil add mustard,methi seeds,curry leaves,red chiily. When done add this to sambar.
Options: Instead of of gingely oil you can use any other cooking oil of your choice.