![](https://rasoitime.com/wp-content/uploads/Halwai/spicy-sambar.jpg)
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:
- Fry dhania, chana dal, red chillies in 1 tsp of cooking oil. Let it cool.
- Add coconut and the onion to the above. Grind it to a paste in the mixie. (do not fry the onion and coconut)
- Boil the vegetables (desired vegetables) in tamarind water and salt (2 tsp).
- Add the boiled tur dal to the tamarind water.
- Add the ground paste to the tamarind water.
- Cook for 10 mins and then add curry leaves for flavour.
- Let mustard sputter in 1 tsp oil. Add to sambar.
- Can be served hot with idlis, dosas, rice.
Recipe courtesy of Rohini Raja