Palakkad Sambar with coconut

Ingredientsfor 4 servings

• 2 tbsp Coriander seeds
• 2 tsp Bengal gram (Kadalaparippu)
• 1 tsp Fenugreek (Uluva)
• 5 nos Red chillies (Kollamulaku)
• 4 sprig Curry leaves
• 1/2" piece Asafoetida (Kayam)
• Coriander leaves, a few — optional
• 3/4 cup Coconut
• 2 tbsp Oil
• Potatoes
• Tomatoes
• Onions
• Onions Cheriya-ulli saute in oil before cooking (Kunjulli)
• Brinjal Vazhuthananga
• Onion
• Tomato
• Drumstick
• Potato
• Onion
• Tomato
• Ashgourd
• Potatoes
• Tomatoes
• Onion
• Ladies finger saute before boiling
• 1/2 cup Red gram (Thuvaraparippu)
• Lemon Size Ball Tamarind (Puli)
• 1/2 tsp Turmeric powder
• Salt, as needed
• Corianderleaves — for garnishing
• 1 tsp Mustard seeds
• 2 nos Red chillies (Kollamulaku)
• 1/4 tsp Fenugreek (Uluva)
• 2 sprig Curry leaves

Preparation

1. Step 1

   Set a pan over medium heat and pour in the oil or a kadai.

2. Step 2

   Fry all ingredients for the masala by adding them one by one(or each separately) till they lose their raw flavor.

3. Step 3

   Grind them to a fine paste.

4. Step 4

   Boil red gram and mash.

5. Step 5

   Add vegetables (except tomato) along with turmeric powder, salt and allow to boil till vegetables are cooked.

6. Step 6

   Soak tamarind in 1/4 cup water and squeeze out the juice and add this to the boiling vegetables.

7. Step 7

   Add cut tomatoes and allow it to boil.

8. Step 8

   Add the ground masala and boil.

9. Step 9

   Heat the oil in another small frying pan.

10. Step 10

    Let the mustard seeds crackle, fenugreek seeds, red chillies and curry leaves.

11. Step 11

    Pour the above seasoning into the sambar.

12. Step 12

    Garnish with coriander leaves.

13. Step 13

    Goes well with rice, dosas or idlis.