Working Woman`s Rasam
A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.
Ingredientsfor 2 servings
- For grinding
- 2 nos Ripe Tomato large
- 1/4 tsp Cumin seeds (Jeerakam)
- 1/2 tsp Fenugreek (Uluva)
- 3 - Shallots (Kunjulli)
- 4 nos Garlic pods
- Ginger A small piece
- 1/4 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 - Coriander powder
- 1 tsp Pepper
- 1/2 cup Tamarind water (Puli)
- Salt, to taste
- 1/2 cup Water
- For tempering
- Mustard seeds
- Curry leaves
- Dry red chillies(Unakka mulaku
- 1 tsp Oil
Preparation
Step 1
Put all the ingredients for grinding into a mixie and blend well.
Step 2
Heat a tsp of oil in a pan.
Step 3
Let the mustard seeds crackle, curry leaves and dry red chillies.
Step 4
Pour the tomato puree in the mixie and let it simmer for 5 min. Add more water if you want a thinner consistency.
Tip
Add the tempering last and let the sambar rest for 5 minutes after. The flavours need a moment to settle.
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