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Milk Sambar
Milk Sambar

Before you jump to Milk Sambar recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Are you wanting to lose weight or simply improve your health? If you’re, you may want to have a close look at your eating habits. Seeing the foods which you consume and also the fat and calories you take in is a great way to keep on a happy and healthy route.

Eating healthy is most likely the toughest when dining out. Lunch menus are often stocked full of pictures that are appealing, but frequently lacking from them is the significant information, such full calories and fat. For that reason, you might find it hard to make healthy choices from a lunch menu.

The first step in creating healthy decisions from a dinner menu is choosing your location wisely. When you have multiple alternatives, when seeking to flake out, it is essential that you provide each choice a fast examination. Though fast food establishments have started to incorporate healthy foods and meals into their menus, so you may find it a lot much easier to eat healthy at a conventional family restaurant. The exact same could be said for all you can eat buffets, they are frequently stocked full of suitable foods, not necessarily healthy foods.

You could also make healthy choices out of a lunch menu by looking for a healthy eating area. As the foods which we eat are still a controversy surrounded by disagreement, many restaurants have started developing healthy eating divisions on their own menus. These segments are often full of low calorie meals and side dishes, as well as those who are low in fats or saturated fats.

Using your best judgment is another one of many ways that you can make healthy decisions out of a lunch menu. This is best accomplished by analyzing meal pictures on a menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.

Talking of asking for a reduced amount, you might want to ask any questions you have. Would you prefer to know if the restaurant has low carb milk, sour cream, or carrot? You will not need to assume they do; therefore, you are going to want to request your server. In fact, you may also want to ask about calories and fat. However, this information isn’t always readily available to customers.

Even when after taking the aforementioned approaches, you’re not able to find satisfying healthy foods in your own lunch menu, you might want to order a healthy side dish or drink. Water is an excellent option, especially in comparison to soda. Salads make excellent side dishes, particularly those that are eaten without a salad dressing or dressing salad dressing. Of course, you are going to want to take more steps to make certain you choose a healthy mealbut should you opt to forgo low calories for taste, then take additional actions to ensure that you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to milk sambar recipe. You can have milk sambar using 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Milk Sambar:
  1. You need 100 gms black eyed beans soaked overnight
  2. Take 250 gms deskined and cubed bottle gourd
  3. Prepare to taste Salt
  4. Get Handful finely chopped coriander leaves
  5. Provide 1 tablespoon shredded coconut pieces
  6. Prepare 2 dry red chillies broken(for blending)
  7. Provide 6-8 black pepper corns
  8. Use 5-6 raw peanuts
  9. Prepare 3-4 chopped garlic pearls
  10. Prepare as needed Water
  11. Use 1/2 cup milk
  12. Prepare 6-8 curry leaves
  13. Take 1 teaspoon black mustard seeds
  14. Get 1 dry broken red chilli
Instructions to make Milk Sambar:
  1. Bring the black eyed beans to boil using the water used for soaking
  2. Add chopped bottle gourd to it
  3. In a pan, dry roast dry red chillies, pepper corns,coconut, peanuts for 3-4 minutes
  4. Let cool and blend into fine paste by using 2-3 tablespoon of water
  5. Add this paste to the boiling beans and gourd and reduce heat. Cook covered
  6. After about 10 minutes, stir for a few seconds and add salt to taste. Keep cooking covered
  7. Dry roast 6-8 curry leaves, 1 broken dry red chilli and 1 teaspoon mustard seeds for 1-2 minutes on Low heat
  8. Add to the curry simmering away now. Mix it well with the gravy
  9. When the gourd is softened and the gravy thickened to the desired consistency add milk and cook for 4-5 minutes further
  10. Take off heat and serve hot with rice garnished with chopped coriander leaves

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