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Ingredients
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Ingredients Needed:
Dry Chillies 6-8 (or to yr. taste); 2 Tbspns Coriander Seeds; 1/4 tspn Methi Seeds; 1/2 Coconut Scraped (or you could use Desicated Coconut if Fresh Coconut is not available); 2 big Pinches of Asafoetida Pwd; 1 small ball of tamarind; Vegetables (as per yr liking eg. Yellow Pumpkin, Radish, Sambar Onions, etc).,1 Cup cooked Tur Dhal; Salt to Taste, 1 Tbspn oil for broiling Masala.
For Seasoning: Few sprigs of Curry Leaves; 3-4 Dry Chillies; 1/2 tspn Mustard Seeds, 2 Tbspns of Oil or Ghee;
For Garnishing: Chopped Coriander Leaves 1 1/2 Tbspns or to taste.
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Method
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Broil the Dry Chillies, Corriander Seeds, & Methi Seeds in a tbspn of oil to a red colour - as the mixture is reaching a reddish colour add the Scraped Coconut & keep stirring till Coconut too becomes brown, remove from heat & keep aside to cool. Take the Tamarind Pulp place it on fire & bring to boil let it bubble nicely, lower flame add the Vegetables, salt & asafoetida pwd. & cook till vegetables are done. In the meantime take the broiled Masala/Coconut mixture, place in a Mixie Jar, add the cooked Dhal, & sufficient water & grind to a nice paste not too smooth - Add this Ground Masala/Coconut/Dhal paste to the cooking Vegetable/Tamarind mixture, let it bubble nicely. Season with Curry Leaves,Mustard Seeds, & Dry Chillies. Garnish with Chopped Coriander leaves. This Sambar could be eaten with Rice, Dosas, Adai, Iddly etc. |
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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