paruppu sambar - 1
- Thur dhal - 100 grams
- Tumeric powder - a pinch
- Tamarind - 1/2 lime size
- Sambar powder - 1 tsp.
- Mustard seeds - 1/2 tsp.
- Fenugreek -1/2 tsp.
- Salt - 1 and a half tsp.
- Asafotida - a bit
- Onion - 1 big size
- Vegetable - select as your wish
- Curry and coriander leaves - 1 tsp.
- Green chilly - 1
METHOD OF PREPARATION
Soak the tamarind in a cup of water for ten minutes. Boil the dhal in a pressure cooker with the turmeric powder. Extract the tamarind juice keep it aside.Cut the vegetables into small pieces. Heat a little oil and add mustard seeds. When they crackle, add fenugreek seeds, asafotida, curry leaves, onion, tomato and green chilly. Now add vegetables and pour 200 ml of water and salt to it. Add sambar powder to it. After the vegetables get cooked add tamarind juice to it. Keep boiling for 2 minutes. After that add the dhal and let it simmer for 5 minutes. Finally, season with curry and coriander leaves.
TO ADD VEGETABLES TO THE SAMBAR
Ladies finger, radish, bitter guard and brinjal can be fried ina little oil seperately and then can be added with water. Carrot, potato, beans, drum stick and other vegetables should be added directly to the boiling water initially, before adding tamarind juice and dhal.
For onion sambar, the onion should be fried in a little oil until it becomes golden brown and added to the boiling water before adding the tamarind juice and dhal.
paruppu sambar - 1
For this instead of sambar powder, take coriander seeds 2 tsp., bengalgram dhal 1 tsp., red chillies 6, fenugreek seeds 1/2 tsp. and asafotida a bit other ingredients are as mentioned in the method - 1 and fry them. Grind them into a smooth paste.
- Add the masala and salt to the boilng tamarind juice. Then add the cooked dhal. Finaly, season with mustard seeds. ( A little grated coconut can be added when grinding the masala, if necessary. )