Home » Featured, Soups , Salads & Curry » Elakka Ethapazham Sambar


Small cardamom – 15 nos
Ethapazham , mango – one each
Onion – 8 nos
Tomato – 2 nos
Green chilly – 4 nos
Cinnamon leaf – 1 nos
Curry leaves – 3 strip
Coriander leaves – little
Red gram ( thuvara parippu ) 75 gram
Coriander – 2 table spoon
Turmeric powder , fenugreek – one spoon each
Cumin – ¼ tea spoon
Coconut thick milk (onnam pal) – 1 cup
Coconut medium thick milk (tandam pal) – 3 cup
Mustard seed – 1 tea spoon
Asafoetida (kayam) – one piece
Dried chilly – 8 nos
Coconut oil – 1 table spoon

Method of preparation

Cut the Etthapazham, mango and tomato into square pieces. Split the end of the green chilly . fry the coriander seeds, cumin seeds, dried chilly, one strip of curry leaves, asafoetida in coconut oil. Grind the fried ingredients into powder. Take a pressure cooker and add thuvara paripu , ½ tea spoon turmeric powder, cinnamon leaves. Add sufficient water and pressure cook the same. Cook till it get two whistles. Heat oil in a pan. Add mustard seeds, fenugreek seeds, dried chillies and balance curry leaves and fry. Then add onion, cardamom, green chilly, ethapazham, mango, tomato and fry. Add the prepared masala powder and cooked thuvaraparipu and required salt and boil for some time. When the gravy gets thickened add the randam pal ( medium thick coconut milk) and again boil. Later add onnam pal ( thick coconut milk) and when the side portion starts to get boiled remove it from the stove. Can add coriander leaves and can serve.

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