Main Menu

Bread Menu

Fish Menu

Breakfast Menu

Rice Menu

Soup Menu

Comments Latest

  • The Benefits of Organic Foods

    Guest 06.04.2015 13:21
    I want to know the English and Hindi name for the tamil word varagarisi. can anyone help me with the ...
  • Vegetable Samosas

    Guest 03.04.2015 15:10
    v :D egitable samosa prepaed as per your way eally fine
  • Jasmine Rice with Lemon and Basil

    Guest 24.11.2014 22:18
    Hey! I know this is kinda off topic but I was wondering if you knew where I could get a captcha plugin ...

Welcome to | Fine Indian Food Recipes Site

Carrot Sambhar


½ cup toor dal

¾ teaspoon turmeric powder

2 tablespoons corn oil

1 whole dried red chilli powder

¼ teaspoon asafetida powder

4 to 6 curry leaves (optional)

¼ teaspoon fenugreek seeds

1 teaspoon black mustard seeds

1 teaspoon urad dal

½ cup chopped onion

¼ cup chopped tomato

1 cup peeled and sliced fresh carrots (thin rounds)

2 teaspoons sambhar powder

¼ teaspoon tamarind paste

½ cup tomato sauce

1 teaspoon salt, (more, if desired)

¼ cup chopped coriander


Boil 4 cups of water in a tall saucepan.  Add toor dal and ¼ teaspoon turmeric powder.  Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy.  If water evaporates during the cooking process, add another cup of water and cook until dal becomes creamy.  Set aside.

Place corn oil in a large saucepan over medium heat.  When oil is hot, but not smoking, add the whole red pepper, asafetida, curry leaves, fenugreek seeds, mustard seeds, and urad dal.  Fry, covered, until mustard seeds burst (listen or popping sound) and other ingredients are a golden brown.

Add the onion and tomato.  Add the remaining ½ teaspoon turmeric


Add comment

Security code

Chicken Menu

Snack Menu

Salad Menu

Dessert Menu

Vegetarian Menu

Healthy Menu