Sambar

Sambar

Ingredients for Sambar

Preparation of Sambar

1. Heat 2 tablespoons of oil, fry asafoetida piece, add items 2 and 6, fry till black gram dal becomes reddish.

2. Add coriander seeds, and 1/3 of the curry leaves, and fry at low flame.

3. When the seeds are almost roasted, add red chillis, and fry them, taking care so they do not get burned.

4. Grind this fried masala, to make a smooth paste, keep aside.

5. Strain the tamarind water, into a cup, should be made around 1 cup by adding water.

6. Put tamarind water, turmeric powder, red chilli powder, Salt, Jaggery, Asafoetida powder, 1/3 of Curry leaves, and coconut oil, into a pan and boil.

7. When the water starts boiling add all the vegetables (except ladies finger), and cook till tender, take care not to over cook the vegetables.

8. Add the cooked tur dal, and the pieces of ladies finger, wait for one boil.

9. Add the grinded masala, and after it comes to a boil, remove from heat.

10. In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add a red chilli, and rest of the curry leaves, fry them, and them pour over the sambhar.

11. Serve hot with idlies, or rice.