Ingredients
- 1 tsp chana dal
- 1 pinch hing
- 2 or 3 red chilli
- 1/4 cup tuvar dal
- 1/4 tsp fengreek seeds
- Curry Leaves
- 1/4 cup coconut if using dried one
- Fresh ones use half of the coconut
- 1/4 tsp turmeric
- 1 tbsp oil
- 1 tsp urad dal
- 1 tsp mustard seed
- 1 small ball size tamrind
- 1 big one onion
- Boil tuvar dal and keep aside.
- Put the tamrind in 2 cups water and keep aside.
- Fry all the ingredients except for rai, onions & urad dal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water.
- Do now all the raw materials are ready for the delicious sambar.
- Take a vessel put oil, put the urad dal and mustard seed till it splutters, put onions (You can use any vegetables like brinjals, or raddish, potatoes instead of onions) and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.