saanbhar

dakshin bhaarateeya upaahaar vyanjan idali, saanbaar aur vada, paramparaagat kele ke patte par parosa hua. stenalais steel ke chamakate pyaale, tashtariyaan dakshin bhaarateeya daaining table ki khaas shobha hain

saanbaar (tamil: சaaாaaமaa்aaபaaாaaர, kannad: ಸaaಾaaಂaaಬaaಾaaರaaು, malayalam: സaaാaaമaa്aaപaaാaaർ, telugu: సaaాaaంaaబaaాaaరaaు), dakshin bhaarateeya khaane ka ek mool vyanjan hai, jo poore Dravid kshetr mein ek hai. iske alaava Sri Lanka ke khaane mein bhi khoob prachalit hai. yeh arahar ki daal se banta hai.

saanbaar moolat: arahar (tuvar) daal se banta hai, jismein vibhinn sabjiyaan bhi padi hoti hain aur saath hi imali bhi hoti hai. inke oopar se saanbaar masaale ka chhaunk iski khaas khushboo ki pehchaan hai, jismein kadi patti bhi padti hai. yeh Andhra pradesh, Karnataka, Kerala aur tamil naadu sabhi sthaanon mein samaan roop se prachalit hai.

saanbhar dakshin Bhaarat ki abhinn pehchaan hai. vahaan ka saamaanya khaana hi saanbaar-chaaval hota hai. iske alaava saanbaar idali, saanbaar dosa, saanbaar uttapam, ityaadi harek vyanjan ka saathi hai.

anukram

Pak vidhi

saanbaar ki taiyaari ki khaas saamagri
taiyaar saanbaar

aavashyak saamagri

  • arahar ki daal - 100 gram (ek chhoti katori)
  • lauki - 250 gram (kate huye tukade ek katori)
  • baigan - 1-2 chhote
  • bhindi - 4-5
  • tamaatar - 3-4
  • hari mirch - 2
  • adarak - 1 1/2 inch lamba tukada
  • imali ka pest - 1 chhoti chammach (yadi aap chaahein to)
  • namak svaadaanusaar

saanbaar masaala

  • laal mirch - 3-4
  • dhaniya - 1 tebil spoon
  • maithi ke daane - 1 chhoti chammach
  • haldi paaudar - 1/2 chhoti chammach
  • chana daal - 1 ek chhoti chammach
  • urad daal _ 1 ek chhoti chammach
  • heeng - 2 pinch
  • jeera - aadha chhoti chammach
  • kaali mirch - aadha chhoti chammach
  • tel - 1 chhoti chammach

chhaunk

  • tel -1- 2 tebil spoon
  • raai - 1 chhoti chammach
  • curry patta - 7-8
chitr:Gntidli.jpg
guntoor ke ek restaurant mein saanbaar sang idali

vidhi

arahar ki daal ko dhokar 1-2 ghante ke liye paani mein bhigo deejiye (daalein pehle se paani mein bhigo kar pakaane se jaldi pakati hai aur svaadisht bhi ho jaati hai).

saanbaar masaala
  • kadhaai mein ek chhoti chammch tel daalkar garam keejiye. chana urad daal aur maithi ke daane daal kar halka brown hone tak bhooniye.
  • jab ye halke bhun jaayein to inmein dhaniya, jeera, heeng, haldi paaudar, dhaniyaan, kaali mirch aur laal mirch mila kar thoda or bhooniye.. thanda keejiye aur pees leejiye.
  • saanbaar masaala paaudar aap istemaal ke liye ekasaath bhi bana kar rakh sakte hain lekin ise do saptaah ke andar andar prayog kar lein. adhik samay tak rakhe gaye pise masaale apni mahak kho baithate hain. taaja bhune huye masaalon se bani saanbaar mein jo svaad aur mahak hoti hai vah adhik samay tak rakhe masaalon se naheen aati.
  • tamaatar, hari mirch aur adarak ko pees kar pest bana leejiye.
  • daal ko kukar mein dugane paani ke saath daaliye, ek seeti aane ke baad 4-5 minit tak dheemi gas par pakaaiye, gas band kar deejiye.
  • lauki, baigan aur bhindi ko dhokar 1 inch lambe tukadon mein kaat leejiye. svaad ke anusaar namak aur 3-4 tebil spoon paani daal kar, sabjiyon ke naram hone tak pakane deejiye.
  • kadhaai mein tel daal kar garam keejiye. garam tel mein raai daaliye, raai tadkane ke baad curry patta daal kar bhooniye. ab tamaatar ka pest daal kar tab tak bhooniye jab tak ki masaale ke oopar tel na tairane lag jaaya.
  • ab is masaale mein saanbaar masaala daal kar 1 minit bhoon leejiye.
  • kukar ka preshar khatam hone ke baad, kukar kholiye, daal ko mais kar leejiye, daal, mein tamaatar ka bhuna hua masaala, aur sabjiyaan milaaiye, aapko jitna gaadha saanbaar chaahiye, uske anusaar paani daal deejiye, namak aur imali ka pest mila deejiye.
  • ubaal aane ke baad saanbaar ko 3-4 minit tak pakaaiye. saanbaar bankar taiyaar ho gaya hai.

saanbaar ko kisi pyaale mein nikaaliye, hare dhaniye ke patte daalkar saja deejiye.

garama garam saanbaar idali, dosa ya apne man pasand raisipi ke saath parosiye aur khaaiye.

dhyaan dein

yadi aap pyaaj wala saanbaar khaana chaahate hain, tab raai aur patte daalne ke baad, ek baareek kati pyaaj daalkar, halka gulaabi hone tak bhooniye, ab tamaatar, hari mirch ka pest daalkar masaala bhooniye, baaki uparokt vidhi se saanbaar bana leejiye. sabjiyon ko aap apne svaad ke anusaar kam, jyaada kar sakte hain, jo sabji aap pasand karte ho, vah daal sakte hain.

inhein bhi dekhein

baahari kadiyaaain