Sambar

Ingredientsfor 4 servings

• 1/2 cup Toor dal Tumara parippu
• 1 cup Vegetables of per choice: carrot, cucumber, elephant yam, drumstick
• 1 tbsp Chilly powder
• 2 tbsp Coriander powder
• 1/2 tsp Asafoetida — powdered (Kayam)
• 1/2 tsp Turmeric powder
• 3 nos Green chillies — slit
• 10 nos Shallots (Kunjulli)
• 1/2 Lime Tamarind (Puli)
• 1 tsp Mustard seeds
• 1 tsp Fenugreek seeds (Uluva)
• 3 nos Dry red chillies cut in half, Vattal mulaku
• Curry leaves, a few
• Oil, to taste
• Salt, to taste

Preparation

1. Step 1

   Soak tamarind in water for 10 minutes and extract the pulp.

2. Step 2

   Cook the toor dal by adding little ghee and water in a pressure cooker for 5 minutes.

3. Step 3

   Dry roast chilly powder, coriander powder, turmeric powder and asafoetida. Set aside.

4. Step 4

   Put the vegetables, green chillies, shallots and salt into the cooked dal. Add the heated powders and tamarind juice.

5. Step 5

   Add enough water(remember not to add more water). 2 whistles are enough for the vegetables to cook well.

6. Step 6

   Warm the oil in a pan. allow to crackle fenugreek seeds, mustard, vattal mulaku and curry leaves. Put into the curry. Garnish with coriander leaves(optional). Nadan sambar is ready.