Sambar
Ingredients:
-
thuar dal 3/4 cup
-
tamarind a lime sized ball
-
vegetables - 3 cups (like sambar onions, white pumpkins, chow-chow)
-
green chillies 2-4
-
mangalore rasam powder 2 tsps
-
sugar 1 1/2 tsps (optional)
-
salt 1 3/4 tsps
-
turmeric powder 1/4 tsp
-
Curry leaves 1 tbsp
-
coriander leaves 2 tbsp
Seasonings:
-
oil 1 tbsp
-
red chilli 1
-
mustard seeds 1 tsp
-
black gram dal 1/2 tsp
-
hing powder 1/4 tsp
Method:
Pressure cook tuar dal with 1 1/2 cup of water for ten minutes. When cold
mash well. Soak tamarind in one cup of water for 5 minutes, squeeze and
stain out the liquid.
Cook vegetables in 1 1/2 cups of water. When three quarter cooked add
salt, slit green chillies and sugar. Add tamarind water and simmer till
raw smell disappears. Add mashed dhal, rasam powder and curry leaves. Simmer
till thick, add coriander leaves.
Heat ghee in a pan, add the mustard seeds , red chilli and black gram
dhal. When mustard seeds splutter add hing powder pour the seasonings on
the sambar. Serve sambar hot with rice and chips.
Serves 6.