Muttai Kose Mor Sambhar/Cabbage Curd Sambhar

The name of this sambhar itself is very interesting, definitely you will be curious to know more about this dish na?, yes i had the same feeling when i saw this sambhar in one of the Tamil magazine 'Sneghiti' supplement named 30 varieties of sambhar. Immediately i cooked this sambhar from that supplement book and trust me sour curd added in this sambhar gives a wonderful tanginess to the cabbage sambhar. Actually curd replace both the tamarind juice or lemon addition usually we go for making sambhar. Wat a wonderful way to finish the sour curds na, make this sambhar for a change with sour curd instead of making instant dosas or else avoid trashing the sour curds if you dont like or dont know how to make dishes out of them.

I served this delicious,mildly tangy sambhar for our lunch with a simple potato roast, you can enjoy this sambhar thoroughly with rotis or breakfast dishes like idlies or dosas. If you have cooked toordal in your fridge, this sambhar gets ready in a jiffy. This post goes  for the CC Challenge of the month.

1cup Cooked toor dal

2cups Shredded Cabbage

1no Onion (chopped)

1no Tomatoes(big & ripen,chopped)

1tsp Sambhar powder
Few curry leaves
1/2tsp Mustard seeds
1/4tsp Cumin seeds
1/2tsp Urad dal
3nos Dry red chillies
1/4tsp Asafoetida powder
Salt
Oil
1/2cup Sour curd

Heat enough oil, let splutters the mustard seeds, urad dal,cumin seeds..

Add in the dry red chillies,curry leaves and asafoetida powder, fry until they turns brown.

Add the chopped onions,chopped tomatoes,saute until the tomatoes turns mushy.

Add the shredded cabbage,salt and saute everything until the veggies get shrinks.

Now add the cooked dal,sambhar powder,salt and enough water,bring everything to boil,cook the sambhar in simmer until the veggies get well cooked..

Finally add the sour curd, bring it to boil and put off the stove.

Enjoy this sambhar with papads and rice..