Race Kozhambu
Ingredients:
- rice 1/2 tsp
- fenugreek seeds 1/2 tsp
- vegetables
- green chillies 6
- oil for frying and seasoning
- mustard 1/2 tsp
- a few curry leaves
- tamarind the size of a small lemon
- salt to taste
- channa dal 1 tsp
- moong dal 1 tsp
- toor dal 1 tsp
- urad dal 1 tsp
- a pinch of asafoetida powder
- coriander seeds 2 tsp
- pepper corns 7
- red chillies 6
vegetables used in this sambar are: 100gm brinjal or 100 gm lady's finger or 2 drumsticks.
Method:
Take a thick bottomed vessel andsoak tamarind in it in 650 ml of water and keep aside. If the vegetab;e used is brinjal or lady's finger cut into bite sized pieces, saute for a few minutes in a little oil
and keep aside. If the vegetable used is drumstick, it need not be sauted; just cut into bite sized pieces, cook them seperately and keep aside. Saute the slit the green chillies in a little oil for few minutes and keep aside.
Dry roast rice and fenugreek seeds till brown, one by one and keep aside. Fry brown in a little oil, channa dal, urad dal, toor dal, moong dal, asafoetida powder, coriander seeds, pepper corns and red chillies
one by one and keep aside. Grind the roasted ingredients and fried ingredients together into a fine powder and keep aside. Squeeze out the tamarind, retaining the tamarind and water solution. Heat a little oil in a
frying pan and add mustard and curry leaves. When the mustard crackles, empty the contents of the frying pan into the tamarind solution; add also the powdered ingredients to this solution and mix well by hand to
eliminate lumps and bring the solution to a boil. Once the solution is brought to a boil, add the vegetables and green chillies and simmer the solution until its volume reduces to around 500 ml. Add salt to taste and
serve hot.