Ingredients:

Dry Chillies 6-8 (or to your taste);
2 Tbspns Coriander Seeds;
1/4 tspn Methi Seeds;
1/2 Coconut Scraped (or you could use Desicated
Coconut if Fresh Coconut is not available);
2 big Pinches of Asafoetida Pwd;
1 small ball of tamarind;
Vegetables (as per your liking eg. Yellow Pumpkin,
Radish, Sambar Onions, etc).
1 Cup cooked Tur Dhal;
Salt to Taste
1 Tbspn oil for broiling Masala.

For Seasoning:

Few sprigs of Curry Leaves;
3-4 Dry Chillies;
1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;

For Garnishing:

Chopped Coriander Leaves 1 1/2 Tbspns or to taste.


Methods:

1.Broil the Dry Chillies, Coriander Seeds, & Methi
Seeds in a tbspn of oil to a red colour - as the
mixture is reaching a reddish colour add the Scraped
Coconut & keep stirring till Coconut too becomes
brown, remove from heat & keep aside to cool.

2.Take the Tamarind Pulp place it on fire & bring to
boil let it bubble nicely, lower flame add the
Vegetables, salt & asafoetida powder & cook till
vegetables are done.

3.In the meantime take the broiled Masala/Coconut
mixture, place in a Mixie Jar, add the cooked Dhal,
& sufficient water & grind to a nice paste not too
smooth - Add this Ground Masala/Coconut/Dhal
paste to the cooking Vegetable/Tamarind mixture, let
it bubble nicely.

4.Season with Curry Leaves, Mustard Seeds, & Dry
Chillies.

5.Garnish with Chopped Coriander leaves.

This Sambar could be eaten with Rice, Dosas, Adai, Iddly
etc.

   
*** Read The Review Given By Times Of India

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