Whole Coconut 1 medium
Toor Dal 1/2 cup
Tamarind 1 inch sized ball
Green Chiles 2
Red Chile Powder 1 tsp
Coriander Seeds 2 tbsps
Turmeric Powder a pinch
Cilantro few leaves
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Chop up the fresh coconut and grind it along with coriander seeds, red chile powder and a cup of water.
Squeeze the ground coconut mixture to extract all the milk.
Grind squeezed coconut with another cup of water and squeeze again to obtain more coconut milk.
Repeat until the extract is thick and white in color.
Peel and slice the onion.
Wash and finely chop tomato.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of water and extract the juice out of it.
Pressure cook toor dal in a cup of water for 2-3 whistles.
Heat oil in a vessel, add all talimpu ingredients in order.
When seeds start spluttering, add green chiles, onion and stir fry.
Once onion turns translucent, add tomato, tamarind extract, turmeric powder and salt.
When tomato turns soft, add coconut milk and cooked toor dal.
Remove from heat once it comes to a slight bubble.
Garnish with fresh cilantro and serve with rice.
Notes: Use fresh coconut milk to make this sambar.
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