Ingredients:

• Tamarind – Lime size ball, soaked in 3 cups of water
• Dhania – 2 tsp
• Chana Dal – 2 tsp
• Red Chillies – 6 to 8
• Coconut – 1/4 Coconut
• Onion – 1 chopped
• For vegetables in Sambar:
• 1 cup – little Onions or Drumsticks or Potatoes or Brinjal
• Tur dal – 3/4 cup, boiled in pressure cooker
• Curry leaves- 6 to 7, chopped
• Mustard – 1 tsp for garnishing

Method:

1. Fry dhania, chana dal, red chillies in 1 tsp of cooking oil. Let it cool.
2. Add coconut and the onion to the above. Grind it to a paste in the mixie. (do not fry the onion and coconut)
3. Boil the vegetables (desired vegetables) in tamarind water and salt (2 tsp).
4. Add the boiled tur dal to the tamarind water.
5. Add the ground paste to the tamarind water.
6. Cook for 10 mins and then add curry leaves for flavour.
7. Let mustard sputter in 1 tsp oil. Add to sambar.
8. Can be served hot with idlis, dosas, rice.

Recipe courtesy of Rohini Raja