Ingredients
- Tamarind - a lemon sized ball (soak in warm water for 1/2 hour)
- Tuvar dal - 1 cup
- coconut - 1/2 cup (grated)
- Dry red chillies - 6-7
- Chana dal - 2 tbpns dhania seeds - 2 tbspns
- Hing - 1/4 tsp
- Mustard - 1/2 tsp oil -
- 3 to 4 tsps salt to taste
- Curry leaves - a few
- Any one of the following vegetables - : onion - 2 sliced or drumstick - 2( cut into2" pieces) or radish - 2 (sliced ) or bhindi - 4 or 5 (cut into 1 " pieces)
Directions
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If you are using onion or bhindi ,heat 2 tsps of oil in a kadhai and fry the vegetables for 5 – 6 minutes stirring a few times.
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If you are using drumstick or radish boil the vegetables in water to which has been added 1/2 tsp turmeric powder and 1/2 tsp salt.
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In a seperate pan heat 2 tsps oil and add the coconut,dhania seeds,red chillis,chana dal and hing.Fry for a few minutes till the coconut starts to brown.Remove from fire and grind to a slightly coarse paste with a little water.Keep aside.
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Squeeze out the juice of the soaked tamarind and add about 750ml of water to it.
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Add the tamarind water to the cooked veggies and put to heat.When it starts boiling add the coconut paste and salt to taste.Let it boil for 10 – 15 minutes or till it slightly thickens.
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Mash the boiled dal and add to the boiling sambar.Let it cook together for a few more minutes till the dal and sambar combine well.Remove from fire.
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Heat 1 tsp oil,add mustard seeds.When they splutter remove from fire and pour on the sambar.Garnish with either curry leaves or chopped coriander leaves.
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http://www.myinnovativekitchen.com/2011/02/twist-traditional-idli-round-up.html