Sambar

Ingredients

Ingredients 'A'

• - 1/2 fresh: Bitter gourd (pavakkai)
• - 1 pc: Brinjal (egg plant)
• - 1 pc: Drum Stick
• - 4 pcs: Ladies finger
• - 3-4: Red chillies (split into 2)

Ingredients 'B'

• - 1 cup: Sambar dal (Red gram dal)
• - 1sprig: Curry leaves
• - ½ tsp: Turmeric powder
• - 1 cup: Water

Ingredients 'C'

• - Size of a golf ball: Tamarind
• - 1sprig: Curry leaves
• - ¼ tsp: Asafoetida powder
• - 1 tsp: Red chilli powder
• - ¼ tsp: Grated molasses
• - 2 tbs: Coconut oil
• - Salt to taste
• - 1 cup: Water

Ingredients 'D'

• - ¼ tsp: White gram dal
• - 2 tbs: Dried coriander seeds
• - ¼ tsp: Fenugreek
• - 4 no: Dried chilli
• - ½ tsp: Coconut oil

Ingredients 'E'

• - 2 tsp: Coconut oil
• - 2-3: Dried chillies split into two
• - 1 tsp: Mustard

Ingredients 'F'

• - A few: Coriander leaves

Method

• - Clean the vegetables and slice into long pieces.
• - Wash the dal.
• - Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
• - Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
• - Mash the tamarind in 1 cup water and strain.
• - Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
• - When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
• - Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
• - Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.