Narthangai Kulambu

Ingredients:

• 1 Narthangai (remove juice from that)
• 1 cup cooked thur dal
• 2 - 4 green chilies
• Mustard seeds for seasoning
• Curry leaves
• 1/4 sp. Fried and powdered fenugreek
• Asafetida
• Salt
• Oil
• 2 sp Sambar powder
• Turmeric powder

Method:

• In a deep pan make seasoning with mustard seeds and green chilies.
• Pour cooked dal and Narthangai juice, mix well
• Put curry leaves, asafetida, fenugreek powder, salt, turmeric powder and sambar powder in that.
• Allow it to boil for a while and stir continuously to avoid lumps.
• Let it boil for 5 to 10 minutes.
• Remove from the fire and serve with cooked rice.

Notes:

• You can keep this Narthangais juice in the freezer in the season time and prepare this sambar when ever you need. You can add the skin (after removing juice) add them in the Narthangai pickle.
• You can have this sambar as a side dish for Thavalai dosai . This is one of the all time favourites in my house. Try this and give me feed back.