Halwai July 12, 2018


• 1/2 kg ripe red Tomatoes
• 1 small Onion
• 1/2 cup thick Tamarind juice
• 1/2 cup cooked tur dal
• 2 tbsp oil
• Salt to taste
• Red Chilli Methi powder
• For seasoning:
• 1 tsp oil
• 1/2 tbsp Mustard Seeds
• 1/2 tsp Urad Dal
• 1/2 tbsp Channa dal
• A bunch of Curry leaves
• Finely cut Coriander leaves


  1. Cut tomatoes into small pieces. Cut onions into long strips.
  2. Heat oil in a pan. Add onions and fry till the onions turn pink in colour. Then, add tomatoes and fry till they become pulp.
  3. Add salt, tamarind water and bring to a boil.
  4. Then, add the cooked dal. Add the red chilli methi powder and boil till the raw tamarind smell goes.
  5. For seasoning:
  6. Heat oil in a pan. Add mustard seeds, urad dal and channa dal.
  7. When the mustard splutters, add curry leaves and pour it over the sambhar.
  8. Add chopped coriander leaves and serve hot with rice.
  9. To make red chilli methi powder:
  10. Fry 1/2 cup dried red chillies and 2 tbsp methi in a pan with very little oil.
  11. Remove from the pan.
  12. In the same pan, fry hing.
  13. Cool all the ingredients and grind to a powder.
  14. Store in an airtight jar.

Recipe courtesy of Sujatha Rao