Rice 3/4 Cup Toor dal 1/4 cup Sambar powder 1 and 1/2 tsp Small Onions 12- 15 Tomato 1/2 Carrots 1 Radish 1/2 Drumstick 1 Tamarind A small lemon size Sesame oil + Ghee 2 tblsp +2 tsp Mustard Seeds 1/4 tsp Turmeric Powder 1/4 tsp Salt To taste Asafoetida 2 pinches TO GRIND: Channa dal 1 tblsp Green Chilli 1 Red Chilli 2 Vendayam | Fenugreek seeds 1/2 tsp Small onion 2-3 Coconut 1 tblsp Tomato 1/2
Method:
Cook the rice and toor dal seperately. Mash the rice after it is cooked. Soak the tamarind in water.
Peel the skin of the onions and cut the carrots and radish into roundels. Cut the drumsticks into small pieces. In a pan add few drops of oil and add the ingredients mentioned under the heading to grind except coconut and tomato. Once it turns golden brown switch off the flame.
Grind this along with coconut and tomato into a fine paste.
In a pan add sesame oil and throw in the mustard seeds. when it splutters add small onions and when it turns pink add the chopped tomato. Add in the veggies and saute for a minute. Add the tamarind extract ( 1 cup tamarind water). Add the sambar powder, turmeric powder, salt and asafoetida. Let this mixture boils in a medium flame till the veggies gets cooked.
Add the ground paste to this. Now add the cooked toor dal and mix well.
After the dal and the ground paste mixes well check for the right consistency. If needed add little water to reach the sambar consistency.
Garnish with curry leaves. Serve hot with appalam or vadam. Have you ever tried the combo of sambar sadam with papad and mango thokku? Give it a try.
Δ
