Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Pinch | Asafetida (Hing) | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Teacup | Coriander Leaves (Kothmeer) | |
| 1.5 | Teaspoon | Coriander Powder | |
| 8 | Nos | Curry Leaves | |
| 1 | Teacup | Dhal, Tur | |
| 6 | Nos | Drumsticks | cut in pieces |
| 2 | Tablespoon | Jaggery | |
| 0.5 | Teaspoon | Jeera/Cumin Seeds | |
| 8 | Nos | Lady Fingers | |
| 0.5 | Teaspoon | Methi - Fenugreek | |
| 0.5 | Teaspoon | Mustard Seed | |
| A | Little | Salt | |
| 2 | Teaspoon | Sambar Powder | Recipe 667 |
| 1 | Ball | Tamarind | |
| 4 | Nos | Tomatoes | |
| 0.5 | Teaspoon | Turmeric Powder |
Method
Soak and cook dhal till tender. Add dry masalas and other vegetables. When soft, add jaggery, salt and tamarind water.
Prepare Seasoning: Put some oil in the pan and heat it, and fry the mustard seed, and curry leaves, jeera, Methi and Hing.
Pour this seasoning in the Sambar. Add chopped coriander leaves, and the Sambar is ready to be served with hot cooked rice.
For Sambhar Powder, please see Masalas category.
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