Thenu’s Kitchen

This is restaurant style sambar. Goes well with Dosai or Idli. Might not suit white rice. And this is similar to the Arachuvitta Sambar

• In few drops of oil, roast the following until golden brown: 05 tbsp coriander
  0.5 tbsp channa dhal
  1 red chilly long
  0.5tsp methi (add it to the very last, else it will get bitter)
• Fry 1 inch coconut for few seconds along with the above
• Grind them to a fine paste adding little water. Set aside.
• Pressure cook 0.5 cup of Toor Dhal with a pinch of turmeric powder, 2 garlic cloves, 1tsp of castor oil for about 5 whistles
• The dhal:water ratio is 1:3
• Soak 2 inch tamarind piece in little water and extract the juice
• Precook all vegetables (Carrot, Radish, ChoCho, Pumpkin etc) with little salt and little water. Use stove top/microwave. Half cook them.
• In a pan heat 2 tbsp oil and saute thin long cut onions (1 large) until translucent
• Add salt per taste (go easy as the veges have some salt too)
• Add the tamarind extract and cook the onions until the tamarind no more smells raw
• Add 1 finely chopped ripen Tomato (need not saute)
• Add the ground masala
• Add 1tsp red chilly powder (I use Aachi brand – less spicy)
• Add the mashed Toor dhal
• Add the veges with any cooked water
• Add water per desired consistency
• Bring the sambar to a boil (like abt 10 mins)
• Do the tadka and add
• For tadka/seasoning, in few drops of oil, add the following and fry for few seconds : a pinch of hing, mustard seeds, cumin seeds, urid dhal, channa dhal, 2 red chillies, 5 pepper corns, 1 crushed garlic clove, few curry leaves.
• Garnish with cilantro leaves
• Serve hot with Dosa or Idli