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.
Recipe and photo from