Ingredients
01. Coconut oil – 1 tbsp
02. Asafoetida – 10 g
03. Channa dal (Kadalaparippu) – 5 g
04. Fenugreek seeds – 5 g
05. Black gram dal (uzhunnu) – 5 g
06. Coriander – 10 g
07. Curry leaves – a few
08. Dry red chillies – 10 g
09. Tuvar dal (thuvaraparippu)– 200 g
10. Turmeric powder – 1 tsp
11. Curry leaves – one sprig
12. Tamarind – 40 g
13. Turmeric powder – ½ tsp
14. Chilli powder – ½ tsp
15. Salt – to taste
16. Asafoetida – 10 g
17. Jaggery – a little
18. Curry leaves – a few
19. Coconut oil – 1 tsp
20. Drumstick – 10 g
21. Bitter gourd – 5 g
22. Brinjal – 15 g
23. Lady’s finger – 15 g
24. Coconut oil – 1 tbsp
25. Mustard seeds – 1 tsp
26. Dry red chillies (shredded) – 2
27. Curry leaves – 2 sprigs
28. Coriander leaves – a few
Preparation
01. Heat coconut oil in a small frying pan and add the asafetida. When it is well fried, add the kadalaparippu, fenugreek seeds and the urad dal.
02. When they are well fried, add the coriander along with the curry leaves.
03. When these are well done, add the chillies.
04. When the chilies are well fried, switch off the flame.
05. This is the sambar masala. Add sufficient water to this and grind it into a fine paste.
06. Boil one and a half litres of water. Wash the tuvar dal well and add it to this.
07. Add turmeric powder and curry leaves and cook till well done.
08. To this, add one and a half litres of water and mix it well. When it settles, drain the liquid. This liquid can be kept aside to make rasam later.
09. The remaining dal can be used to make the sambar.
10. Place the tamarind in hot water and squeeze it well. Mix it into one litre of water, add the turmeric powder, chilli powder, salt, asafoetida, jaggery and the curry leaves and boil it well.
11. When it boils, pour the coconut oil into it.
12. To this, add the drumsticks and the bitter gourd.
13. When the bitter gourd is well done, add the brinjal and lady’s finger and boil well.
14. After it boils well, add the cooked dal mixture.
15. When it boils again, add the sambar masala paste , boil again and remove.
16. Heat coconut oil in a frying pan and add the mustard seeds, curry leaves and dry red chillies. Fry it well and add it to the sambar.
17. Garnish with coriander leaves, mix and serve.
Recipe source : Manorama Online
Superb!
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