(MADE WITH FRESHLY GROUND SAMBHAR PASTE)
SERVING – 4
- RED GRAM DAL – 3/4 CUP
- TAMARIND – 1 LEMON SIZE
- SOAKED IN WATER
- DRUMSTICK – 10 3’’ PIECES
- ASAFOETIDA – 1/8 TSP
- FENUGREEK SEEDS – 1/2 TSP
- CORIANDER FRESH – 1 TSP FINELY CHOPPED
- CURRY LEAVES – FEW
- SALT – TO TASTE
- OIL – 1 TSP
- GREEN CHILLY – 1 SLIT
FOR THE SAMBHAR MASALA
- RED CHILLY – 8
- CORIANDER SEEDS – 1 ½ TSP
- BENGAL GRAM DAL – 1 TSP
- CUMIN SEEDS – 1 TSP
- COCONUT – 2 TBSP GRATED
- OIL – 1 TSP
METHOD
- Pressure- cook the dal till soft, mash it and set it aside.
- Take a heavy bottomed pan, add oil and when hot add mustard, fenugreek and black gram dal.
- Once the tempering splutters add the asafoetida, green chilly, curry leaves and the drumstick pieces.
- Sauté on high flame for 2 minutes.
- Add water to cover the drumstick. Cook on low flame till the drumstick pieces are cooked. For quick cooking cover the pan with a lid.
- Extract about ½ liter of tamarind juice from the soaked tamarind.
- Take a pan, add oil and fry the ingredients for masala except cumin and coconut. Once the dal is golden brown add the coconut gratings and sauté for a few seconds and switch off the flame. Allow it to cool. Grind to a thick smooth paste along with cumin seeds.
- Add the tamarind extract, the freshly ground masala and required quantity of salt and bring the mixture to a boil.
- Simmer the flame and allow the mixture to boil for 5 minutes.
- Now pour the mashed dal into the boiling mixture. Simmer for 5 minutes with constant stirring.
- Remove from heat. Garnish with coriander and serve hot.
NOTE
- Drumstick in this recipe can be substituted with onions, ladies finger, brinjals , broad beans, potato, tomatoes, radish, pumpkin ,or with a medley of vegetables.
- When substituting with onions, ladies finger, tomatoes or brinjals skip step 5 and go to step 6.
- This can be stored at room temperature for 1 day . Always bring to boil before serving ,for the best taste.
- This served best with hot plain rice.
- It serves as an good accompaniment for Idli,dosa ,vada and othappam.
- This type of sambhar is usually prepared in our households during special occasions or on a leisurely eaten Sunday lunch
