Scotland for Visitors

  

Home

 History Recipes Contact

  Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Sambar

the gravy preparation to be served with all South Indian preparation. A hot and sweet soup.
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • Tuvar dhal - 3/4 cup
  • Vegetables - 3 cups (like sambar onions, white
  • pumpkin, chow-chow)
  • Tamarind - lemon size
  • Coriander leaves - 2 tablespoons
  • Curry leaves - 1 tablespoon
  • Rasam powder - 2 teaspoon
  • Salt - 1-3/4 teaspoon - 2 teaspoons
  • Sugar - 1-1/2 teaspoon (optional)
  • Turmeric powder - 1/4 teaspoon
  • Green chillies - 2-4.
  • Seasoning
  • Oil - 1 tablespoon
  • Red chilli - 1
  • Mustard seeds - 1 teaspoon
  • Black gram dhal - 1/2 teaspoon
  • Hing powder - 1/4 teaspoon



Method:


Pressure cook dhal with one and a half cups of water
for ten
minutes. When cold mash well. Soak tamarind in one cup of
water,
for five minutes, squeeze well and strain out juice.
Cook vegetables in one and a half cups of water. When
three-
quarter cooked add slit green chillies, salt and
sugar. Add
tamarind water and simmer till raw smell disappears. Add
mashed p73
dhal, rasam powder and curry leaves. Simmer
tillthick, add
coriander leaves.
Heat oil in a pan, add mustard seeds, black gram dhal
and red
chilli. When mustard seeds splutter, add hing powder and
pour the
seasoning over the sambar. Serve sambar hot with rice and
chips.


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.