Wednesday, November 28, 2012

Hotel Sambar

Thuvar Dal - 1/2 cup, cooked and mashed
Onion - 1/2, chopped lengthwise
Small Onions - 7
Brinjal - 1 small, chopped lengthwise
Drumstik - 4, 1 inch pieces
Green Chili - 1, cut lengthwise
Garlic - 2 cloves, chopped lengthwise
Tomato - 1 medium, chopped
Tamarind Paste - 2 tbspns, mixed with 2 cups water
Coconut flakes - 1 tsp
Jaggery (powdered) - 1/2 tsp
Curry Leaves - few
Coriander Leaves - 1 tbspn
Mustard Seeds - 1/2 tsp
Red Chili -1
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Red Chili Powder - 3/4 tsp
Coriander Powder - 1 tsp
Sambar Powder - 2 tbspns
Turmeric Powder - 1/4 tsp
Salt - as per taste

Heat oil in a pan. Add mustard seeds. Let it splutter. Now add cumin seeds, fenugreek seeds, dry red chili, curry leaves and asafoetida and saute for 2 minutes. Then add chopped onions, sambar onions, green chili and garlic and saute for a while. When the onions turn translucent, add the remaining veggies and saute for 3-4 minutes. Now add the chopped tomatoes, turmeric powder, red chili powder and coriander powder. Saute everything till the tomatoes become tender and juicy.
Now add the tamarind paste mixed with 2 cups of water, salt, jaggery and sambar powder. Adjust the water to your desired consistency. Let this gravy cook till the raw smell of the tamarind goes off. Now add the mashed thuvar dal and let it come to a boil. 
At this stage add ghee and switch off the stove. Garnish with coconut flakes and coriander leaves.
Serve hot with mini idlies, pongal and rice.

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