Ingredients:
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 Desiccated Coconut if Fresh Coconut is not available);
2 big Pinches of Asafetida 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.
Broil the Dry Chillies, Coriander Seeds & Methi Seeds in a tbspn of oil to a red color - as the mixture is reaching a reddish color 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 & asafetida 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, Uppama etc.
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