Sambar - fried herbs with shallots

Ingredients for Sambar - fried herbs with shallots

Instructions for Sambar - fried herbs with shallots

To prepare the Sambar - fried herbs with shallots recipe, please follow these instructions:

In the boiling water come toor valley, sprouts. Then lay low on. It boils up and simmer about three blocks.

In the meanwhile, you will get oil in a wok. Therein comes green chili, a lot of shallots. As many as you think. They are stirred around. They should look nice, glazed out. It lasts a little.

When the peasants have cooked for 45 minutes or are tender, they are mashed with the back of a spoon.

Then add coarse, the important spice mixture that is shaken and stung. Additionally, tamarind paste, turmeric and salt are added as desired. And then you mix. Add water. And of course, the scallops. Let it boil and leave it on medium for approx. 10 minutes.

Then the dish is finished: There is a little oil on the forehead. Therein must mustard grain. They are spraying, so beware. Some caribels. Stir around and get it in the sambar.

Finally garnish with fresh green coriander sprinkled over.