Categories: Side dish for Idli/Dosa, sambar/Curry/Huli

Ingredients

• Tuvar dal (tuvaram paruppu) - 1/2 cup
• Fenugreek seeds - 1/2 teaspoon
• Urad Dal - 1 teaspoon
• Red chilies - 6
• Coriander seeds - 1 1/2 tablespoons
• Curry leaves - 5 springs
• Coconut (grated) - 1/4 cup
• Shallot onions(small red onions called sambar onions in india) - 25-30 (cleaned and peeled)
• Mustards seeds - 1/2 teaspoon
• Hing (Asaefoetida) - 1 pinch
• Green chilies - 2 (slit)
• Vegetables of choice (brinjals,carrots, french beans, pumpkin, yam) - 2 cups (chopped into big chunks)
• Tamarind pulp - lemon sized ball of tamarind soaked in 1/3 cup of water.
• Salt - 1/4 teaspoon (or to taste)
• Jaggery or brown sugar - 1 1/2 teaspoons
• Oil - 2 tblsp

Directions

1. Cook the tuvar dal till tender then mash it nicely.

2. Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add ½ tsp urad dal and let it saute till they change colour too.

3. Add the red chilli and coriander seeds.

4. Add 3 springs of curry leaves and the grated coconut and roast.

5. They should all turn light brown and aromatic.

6. Cool and grind to a fine paste with a little water.

7. Heat 1 tblsp oil in a pan. Add the mustard seed.

8. When they splutter add ½ tsp of urad dal and the hing. Fry for a minute.

9. Add the onions and green chillies and the rest of the curry leaves.

10. . Add your choice of vegetables. Fry till you get a nice aroma.

11. . Add a little water. Cover and cook till the veggies are done.

12. . Extract pulp from the tamarind and add to the vegetables.

13. . Add salt to taste and crumbled jaggery (you can use brown sugar also i think) and cook till the raw smell of the tamarind disappears.

14. . Add the mashed dal and the ground masala.

15. . Mix well and add a little water if required.

16. . Simmer for a few mins.

17. . Serve with dosas, idlis or rice.

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