Sambar - Kerala Style

Ingredientsfor 4 servings

• 1/3 cup Toor Dhal
• 1 nos Onion big size
• 1 nos Tomato Small size
• 1 nos Tamarind Small size
• 1/4 tsp Turmeric powder
• 10 nos Drumsticks
• 2 nos Eggplant Brinjal
• 4 tsp Oil
• 1/2 tsp Mustard seeds
• 2 nos Red chillies Broken into pieces
• Cilantro Few, coriander leaves
• Curry leaves, a few
• 1/4 tsp Asafoetida
• Salt, to taste
• 1/4 tsp Asafoetida
• 1/2 tsp Fenugreek seeds
• 1 tsp Jeera
• 1 tbsp Coriander seeds
• 8-9 nos Red Chillies
• 3 tbsp Coconut — shredded

Preparation

1. Step 1

   Pressure cook the dhal with the drumsticks adding 2 cup water for about 3 whistles.

2. Step 2

   Heat 1 tsp of oil in a pan and then add asafoetida & fenugreek seeds.

3. Step 3

   When it is slightly brown add jeera and Red Chillies.

4. Step 4

   When they turn dark red add coriander seeds and fry till slight brown.

5. Step 5

   Add the shredded coconut and fry till it is slightly brown.

6. Step 6

   Cool this and grind it into a fine paste with little water.

7. Step 7

   Cut the onions into thick chunks and the tomatoes into cube size.

8. Step 8

   Cut brinjal into cube sized pieces.

9. Step 9

   Put tamarind in 1 cup of water and extract the pulp.

10. Step 10

    In a deep pan, add the dhal with drumsticks, the cut vegetables and onions.

11. Step 11

    Add the tamarind pulp and then add the ground masala.

12. Step 12

    Add turmeric powder and salt to this and mix it with enough water (about 3/4 cup) so it is not too thick.

13. Step 13

    Add the cilantro to this and boil and after that simmer it until the raw smell goes and the veggies are cooked.

14. Step 14

    Heat 3 tsp oil in a small pan.

15. Step 15

    Add mustard and put curry leaves and broken red chillies when mustard crackles.

16. Step 16

    Add asafoetida to this and pour this mixture over the cooked sambar.

17. Step 17

    This goes good with rice, Idli dosa and pongal.