Ingredients:
(Serves 10)
| Bitter gourd (pavakkai) |
1/2 |
| Brinjal (egg plant) |
1no |
| Drum Stick |
1no |
| Ladies finger |
4nos |
| Red chillies |
4nos (split into2) |
| Sambar dal (Red gram dal) |
1cup |
| Turmeric powder |
1/2tsp |
| Curry leaves |
1sprig |
| Water |
3cup |
| Dried coriander seeds |
2tbs |
| Tamarind |
size of a golf ball |
| Water |
1cup |
| Red chilli powder |
1tsp |
| Salt |
to taste |
| Curry leaves |
1sprig |
| Asafoetida powder |
1/4tsp |
| Grated molasses |
1/4tsp |
| Coconut oil |
2tbs |
| White gram dal |
1/4tsp |
| Fenugreek |
1/4tsp |
| Dried chilli |
4nos |
| Coconut oil |
1/2tsp |
| Coconut oil |
2tsp |
| Mustard |
1tsp |
| Dried chillies split into 2 |
2nos |
| Coriander leaves |
few |
Method:
- Clean the vegetables and slice into long pieces.
- Wash the dal. Boil 3 cups of water and cook dal in it. Add
turmeric powder and curry leaves into the dal. Keep it aside.
- Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a
smooth paste and keep aside.
- Mash the tamarind in 1 cup water and strain. Boil the tamarind
water with red chilli powder, salt, curry leaves, asafoetida and
molasses. When it boils, add 2tbs of coconut oil. Add the vegetables
except the ladies finger into it. Cook till done and add the
prepared dal into it. Bring to a boil and add the ladies finger and
the ground masalas. Remove from fire after boiling.
- Season with mustard seeds and dried chillies. Sprinkle the Sambar
with chopped coriander leaves.
|
Note: Various vegetables like potato, carrot,
radish, tomato etc can also be added to the sambar.
