by Punitha Surya.
To make sambar powder
Dried red chilly – 1/2kg
Coriander seeds – 3/4kg
Toor dhal – 1 cup
Pepper corn – 100gms
Fenugreek seeds – 100gms
Turmeric (viraly manjal) – 100gms
Dry roast the above ingredients and grind. Store in airtight container.
Toordhal – 1cup
Vegetables of your choice (Drumstick, eggplant & rawmango/ pumkin are recommended)
Tamarind – small lemon size (soak in water)
Shallots – hand full
Tomato – 2 medium sized, chopped
Chilly powder – 1tsp
Coriander/Dhaniya powder -1 & 1/2 tsp
Turmeric powder – 1/2tsp
Sambar powder -1tsp
Salt to taste
Mustard – 1 tsp
Urud dhal – 1 tsp
Dried red chilly – 2 or 3 nos
Cumin/Jeera seeds – 1 tsp
Asafetida – a pinch
Gather all the ingredients.
Pressure cook the thoor dhal to 3 whistles, then mash and keep aside.
In a vessel, heat oil and sauté shallots, fry until soft followed by drumstick, tomato and eggplant.
Fry for few minutes then add water and leave it to cook.
Once it is cooked add turmeric powder, chilly powder, coriander powder & sambar powder.
After some time pour tamarind water.
Then add mashed dhal and leave it for 3 to 4 mins.
In separate pan heat the oil, add mustard seed. Let it splutter, then add urud dhal, cumin seed, dry red chilly, asafetida and curry leaves then add it to sambar. Finally garnish with coriander leaves.