Onion sambar with string hoppers

Onion sambar with string hoppers – a detailed recipe cooking. Time: 1 hour. 30 min. Difficulty: hard Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 tbsp. Chana Dal (see Culinary Advice *)
• 2 diced Yukon Gold potato tubers
• 3 diced tomatoes
• 760 gr. coconut milk (2 cans)
• 3 tbsp. water plus 4 tbsp.
• 110 gr. tamarind pulp
• A pinch of saffron
• 1/4 Art. butter
• 2 medium onions chopped in half rings (approximately 225 gr.)
• 3 chopped Thai chili peppers
• 2 tbsp. l spice mixes for Sambara (see recipe below)
• 1 tbsp. l ground coriander
• 1 tbsp. l ground cumin
• 2 tsp curry powder
• 1 tsp turmeric powder
• 2 tbsp. l chopped fresh cilantro leaves
• Serving option: String hoppers (see recipe below)

Spice mix for sambar:

• 2 tsp Chana Dal (see Culinary Advice *)
• 2 tsp gave urad (see Culinary advice *)
• 4 tbsp. l coriander seed
• 2 tsp cumin seeds
• 2 tsp black pepper peas
• 1 tsp fenugreek seed
• 8 dried chili peppers
• 1/2 tsp turmeric powder
• Optional equipment: Spice mill or coffee grinder

String Hoppers:

• 2.5 tbsp. wheat flour
• 1/2 tbsp. fried rice flour *
• 1 tsp coarse salt
• 2 tbsp. hot water

Recipes with similar ingredients: peas, yellow potatoes, tamarind, coconut milk, chili pepper, tomatoes, rice flour, saffron, coriander, cumin, curry, turmeric, black pepper, fenugreek, cilantro

Recipe preparation:

1. In a large stainless steel pan, mix coconut milk and 3 tbsp. water. Add the pulp of tamarind. On high fire bring the mixture to a boil, then remove from heat. Add saffron and insist 15 minutes Strain the mixture and leave the liquid to further use.
2. Melt the butter in a large saucepan over medium heat. Put the onions and fry for 5 minutes until it becomes soft and will not begin to brown. Add Thai Chili spice mix for sambar, ground coriander, ground cumin, powder curry and turmeric. Stir, reduce heat to low and simmer 3-4 minutes to reveal the aroma of spices. Add the remaining 4 tbsp. water, can dal, potatoes, tomatoes and cook until soft, 18-20 min., but do not digest into porridge.
3. Pour in the remaining coke and tamarind liquid and cook with low boil for 5 minutes Serve the sambar dish warm, decorate листьями кинзы.*Кулинарныйtip: Chana gave – this is dried chopped yellow peas, which can be found in specialized stores of Indian goods and магазинах здорового питания.Смесьspice for sambar: In a heavy dry frying pan in a very weak fry the vat with fire and give the urad, stirring constantly, for 5-8 min See Culinary Advice **. Transfer gave from the pan and give cool off.
4. Increase heat to moderately strong, add to pan coriander seeds, cumin seeds, black pepper peas, seeds fenugreek and dried chili peppers. Fry the spices constantly stirring until their aroma appears, for about 3 minutes. Grind gave to obtain powder in a spice mill or coffee grinder. Grind the fried spices to a powder. Mix gave ground spices and turmeric powder. Store in a jar with tight fitted lid. Exit: 3/4 tbsp. * Culinary advice: Chana gave – it’s yellow chopped peas. Urad gave – white chopped chickpeas. They can be found in Indian food stores and health food stores, also like spice seeds. ** Culinary advice: Dry roasting is cooking without adding oil in a hot dry frying pan.

5. String Hoppers

   Optional equipment: double boiler or cooking basket steamed, gauze or paper towel, string hopper press, 12 discs for preparing string hoppers (see Culinary tip **) Cover the double boiler with gauze in several layers and sprinkle flour. Steam for 45 minutes. Put the boiled flour on a baking sheet, so that it cools down. Combine boiled flour, rice flour and salt in a large bowl.

6. In the center of the flour, deepen and pour hot water. Mix with a spoon until the dough begins to gather in a bowl. On a clean knead the dough lightly for 2-3 minutes. Pass the dough through press for hoppers on disks. Put 6 filled in a double boiler discs and steam for 5-8 minutes. Squeeze the dough while they are boiling to the remaining discs, then boil. Output: 12 servings * Can be found in some supermarkets and health food stores ** Culinary tip: The string hopper press is a tool for molding dough similar to a noodle press. It is usually made of wood or metal, you can find such a press in specialized stores of goods from Sri Lanka. Perforated discs for cooking hoppers are called satu, they are made of plastic or woven from bamboo. Used for steaming. Such discs can also be purchased in specialized stores of goods from Sri Lanka.