It has been long time since I made this Sambar. Just because this one requires more work compared to the normal sambar (Of course too lazy). Today wanted to try. This goes well with Dosa Also
Ingredients:
Thuar Dhal – 1/2 cup
Chow-Chow – Chopped into 1 inch cube 1 cup
Sambar Onion – 5 to 6
Tamarind – A small lemon size
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
To fry and grind:
Red Chillies – 6 to 8
Coriander seeds – 1 tablespoon
Bengal Gram dhal – 1/2 teaspoon
Black pepper – ¼ teaspoon
Jeera – ¼ teaspoon
Fenugreek – 1/4 teaspoon
Grated coconut – 1 tablespoon
Curry Leaves – 10
Oil – 2 teaspoon
For seasoning:
Oil – 2 teaspoon
Mustard – 1/2 teaspoon
Asafetida powder – a pinch
Curry leaves – few
Method
Cook thuvar dhal along with a pinch of turmeric powder in a cooker till soft.
Cut Chow-chow into 2 inch length pieces. Cut sambar onion into two. Chop tomato finely.
Soak tamarind in water and extract the juice. Add required water and make 2 cups of tamarind water.
In a kadai put two teaspoons of oil and fry red chillies, coriander seeds, Bengal gram dhal, pepper, jeera, fenugreek and coconut gratings on medium flame till the dhal turn golden yellow and nice aroma comes out. Cool it and grind to a paste. Wash the mixie and add that to the ground paste and mix well. Keep it aside.
In a kadai put a teaspoon of oil and add sambar onion and fry till it turns transparent.
Add chow-chow, a pinch of turmeric powder and salt. Mix well and add just enough water to cover the vegetable. Cook on medium flame till the vegetable is soft.
Add tamarind water and again allow to boil. When it starts boiling, add the ground paste, cooked dhal and stir well. Cook till it starts boiling again.
Season it with mustard, asafetida powder and curry leaves.
