Categories: sambar/Curry/Huli

Ingredients

• 1 cup Small Onions
• 1/2 cup Toor Dal/Yellow Pigeon Peas
• 1 medium lime sized Tamarind
• 2 Tomatoes, sliced
• 2 Green Chillies, slit
• Bunch of Coriander leaves, Chopped finely
• 2 tsp Oil
• Salt to taste
• For Seasoning:
• 1 tsp Oil
• 1 tsp Mustard
• 2 Red chillies
• 1/4 tsp Hing/Asafetida
• Few curry leaves
• To Roast & Grind:
• 2 tsp Dhania/Coriander Seeds
• 11/2 tsp Urad Dal/Black gram Dal
• 1 tsp Jeera/Cumin Seeds
• 2 tsp Channa/Bengal gram Dal
• 4-5 Red Chillies
• 1/2 tsp Fenugreek Seeds
• 1 Medium Onion, roughly chopped
• 1 Tomato, roughly chopped
• 1/4 cup of Grated Coconut
• 3 tsp Oil

Directions

1. Heat 1tsp of Oil and roast the above ingredients until golden.

2. Fry 1 onion and 1 tomato separately with little oil.

3. Grind everything with grated coconut to a smooth paste.

4. Heat Oil in a shallow pan and fry the small onion for 1 to 2 minutes.

5. Add enough water and boil it till soft.

6. Cook red gram dal in pressure cooker and mash well.

7. Mix cooked onion, mashed dal, tamarind extract, tomatoes, green chillies and ground paste with salt and enough water and bring it to boil.

8. When the sambar is thick enough remove from fire.

9. Heat oil and add mustard seeds, red chillies, curry leaves and hing. When mustard starts spluttering add this seasoning to sambar.

10. Serve hot Sambar garnished with chopped coriander leaves with Rice, Idlis or Dosas.

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