(from Nandini’s recipe box)
- Tamarind - a lemon sized ball (soak in warm water for 1/2 hour)
- Tuvar dal - 1 cup
- coconut - 1/2 cup (grated)
- Dry red chillies - 6-7
- Chana dal - 2 tbpns dhania seeds - 2 tbspns
- Hing - 1/4 tsp
- Mustard - 1/2 tsp oil -
- 3 to 4 tsps salt to taste
- Curry leaves - a few
- Any one of the following vegetables - : onion - 2 sliced or drumstick - 2( cut into2" pieces) or radish - 2 (sliced ) or bhindi - 4 or 5 (cut into 1 " pieces)
If you are using onion or bhindi ,heat 2 tsps of oil in a kadhai and fry the vegetables for 5 – 6 minutes stirring a few times.
If you are using drumstick or radish boil the vegetables in water to which has been added 1/2 tsp turmeric powder and 1/2 tsp salt.
In a seperate pan heat 2 tsps oil and add the coconut,dhania seeds,red chillis,chana dal and hing.Fry for a few minutes till the coconut starts to brown.Remove from fire and grind to a slightly coarse paste with a little water.Keep aside.
Squeeze out the juice of the soaked tamarind and add about 750ml of water to it.
Add the tamarind water to the cooked veggies and put to heat.When it starts boiling add the coconut paste and salt to taste.Let it boil for 10 – 15 minutes or till it slightly thickens.
Mash the boiled dal and add to the boiling sambar.Let it cook together for a few more minutes till the dal and sambar combine well.Remove from fire.
Heat 1 tsp oil,add mustard seeds.When they splutter remove from fire and pour on the sambar.Garnish with either curry leaves or chopped coriander leaves.