Ingredients (Serves 6 - 8)
Toor dal - 1/2 cup
Turmeric powder - 1/4 + 1/4 tsp
Green chillies - 2, slit
Pearl onions - 12 - 15, slit or 1/2 medium-sized onion, diced
Potato - 2 small, cut into large cubes
Drumstick - 1, cut into 2 '' pieces
Winter melon / kumbalanga - 2 cups, cut into medium cubes
Carrot - 2 small, cubed
Okra / vendakka - 5 - 6, cut into 1.5 ’’ pieces
Tomato - 1 medium, cubed
Tamarind - Small lemon-sized or to taste ( Soak the tamarind in 1/4 cup warm water and extract its juice)
Curry leaves - 1 sprig
Salt - To taste
Cilantro - To garnish
To roast and grind
Grated coconut - 1/2 cup
Uluva / fenugreek seeds - 1/4 tsp
Split urad dal / uzhunnu parippu - 1 tsp
Chana dal / kadala parippu - 1 tsp
Coriander seeds - 3 - 4 tsp
Dry red chillies - 4 - 5
Hing - 1/4 tsp
Pearl onions - 2 , slit
Curry leaves - A few
Coconut oil - 1 tsp
For seasoning
Coconut oil - 2 - 3 tsp
Mustard seeds - 1/2 tsp
Dry red chillies - 2 - 3
Curry leaves - 1 sprig
Method
1. Heat 1 tsp oil in a skillet. Add 1/4 tsp uluva / fenugreek seeds. Saute until lightly browned and add 1 tsp split urad dal and 1 tsp chana dal. Saute until they turn golden. Add 1/4 tsp hing. Transfer them to a bowl. Now add 3 - 4 tsp coriander seeds and dry red chillies. Saute until they give out a nice aroma (mookkunna vare). Add 2 slit pearl onions, few curry leaves and 1/2 cup grated coconut. Saute until the coconut turns brown (take care not to burn them). Set aside to cool. Grind to a powder in a mixer. Then add a little water and grind to a fine paste.
2. Cook the toor dal in a pressure cooker, adding enough water, for 1 whistle. When the pressure releases, open the cooker and add the veggies - potato, pearl onion/ onion, winter melon, carrot and tomato, turmeric powder - 1/4 tsp, enough water and salt. Pressure cook for 1 whistle. Meanwhile saute the okra pieces in little oil until their slime is gone. Open the cooker and add tamarind extract. Add the sauteed okra pieces and a few curry leaves. Bring to a boil. Mix well. Add the ground coconut paste, 1/4 tsp turmeric powder and salt, if needed. Adjust the gravy according to your desired consistency. Cook for 5 - 6 minutes at low heat.
3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chillies and some curry leaves. Pour over the prepared sambar. Garnish with cilantro. Close with a lid for at least 20 minutes before serving. Serve with rice / idli-dosa.
Recipe Coutesy - Preetha Jayesh
We are really excited to be one of the winners of Treat to Eyes - Series 2 which was hosted by Rumana of Spice Ur Senses. Thanks a lot, Rumana.
Here’s the pic that got selected..
