Ingredients:

• For sambar base: 1 cup – chopped Bhindi
• 2 – brinjals, cut into quarters
• 1 cup – Tamarind pulp
• 1 piece – Jaggery
• 1 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 cup – buttermilk
• water for cooking
• salt to taste
• For sambar masala: 3 tsp – Urad Dal
• 1/2 cup – tur dal (split peas)
• 2 tsp – Cumin seeds
• 1 tsp – Fenugreek seeds
• 1 tsp – Black Peppercorns
• 1 tsp – Coriander seeds
• 4-5 Cloves – Garlic
• 2″ piece – Ginger
• 1 cup – desiccated Coconut
• a pinch of Turmeric powder
• 1/2 tsp – Red Chilli powder
• salt to taste
• For tempering: Coconut oil – 1 tbsp
• 5-6 – Shallots
• 5 – Dried red chillies
• 1 tsp – Mustard Seeds
• Curry leaves
• 1 tsp – grated Coconut

Method:

1. For sambar base: Take some coconut oil in a pan and add turmeric powder and red chilli powder. Saute for 30 seconds.
2. Add the chopped bhindi and salt.
3. After sauteeing for a couple of minutes, add 2 tsp of tamarind pulp extract with a little bit of water.
4. Let the bhindi simmer for a bit.
5. When the bhindi softens, add the brinjal and allow to simmer.
6. For sambar masala: In a pan, dry-roast all the sambar masala ingredients.
7. Transfer these to a mortar and pestle and grind to a smooth paste, adding a little water.
8. In another pan, take some coconut oil and add the prepared sambar masala, allowing it to fry until the oil separates.
9. Add 2 tsp of tamarind pulp extract, a piece of jaggery and some salt. Mix well.
10. After a few minutes, add the buttermilk slowly and stir well.
11. While bringing to a boil, add the cooked pieces of brinjal and bhindi along with the masala.
12. For tempering: In a pan, take coconut oil and add all the tempering ingredients.
13. Cover the lid and allow it to splutter.
14. Immediately add to the boiling sambar, give it a stir and take the sambar off the stove.
15. Allow the sambar to rest to enhance its flavours.

Recipe courtesy of Diana