Make saambar as usual - don't put a lot of oil in the tadka when making saambar..
Once saambar is done, Heat 2tbsp oil in a small cast iron vessel. Reduce the heat and add handful finely chopped fresh coriander leaves to the heated oil. Careful when adding the leaves.. Keep the heat on medium flame till the leaves turn darker and crispy. Then add lots of hing, red chillies, 1 tsp of methi daana.
Add this tadka to the saambar to get a nice "kick" (as my hubby likes to call it) at the end of each sip.
Like many other tips - this one is from Aai - my mom.
Wednesday, September 16, 2009
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