Friday, August 7, 2020
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Pepper sambar

 

Tamarind                 –  1 big lemon sized
Bengal gram dal       –  1 table spoon
Pepper                    –  1 table spoon
Red chili                  –  1 no
Asafoitida                – 1 tea spoon
Ghee                       –  1 table spoon
Mustard seeds         –  1 tea spoon
Jaggry                      –  1/2 tea spoon
Salt to taste

1.  Soak tamarind in warm warm water for 1/2 hr.
2.  Heat 1/2 tea spoon of ghee in a kadai and add bengal gram dal, pepper and red chili.
3.  Once the dal turns brown remove from kadai.
4.  Once the fried dal mixture is cool add the soaked tamarind and grind to smooth adding water.
5.  Heat the balance ghee in kadai and add the mustard seeds.
6.  Once the mustard crackles add asafoitida and also the ground paste.
7.  Add salt. jaggry, salt and water if necessary.
8.  Allow it to boil for 5 – 7 mins. and remove from stove and garnish with curry leaves.
9.  Pepper sambar ready.  Serve with hot rice and ghee.

General guidelines for healthier food – Both body and mind:

  • One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
  • Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
  • Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
  • Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
  • Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
  • Please ensure that food which are not prasadams are not consumed.

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