PALAKKAD SAMBAR

Sambar is a south indian gravy dish. There are lot of varieties of Sambar.As I am from Palakkad I like my mom's way of making sambar. Sambar can be taken with idli, dosa , vada etc. for breakfast or with rice in the afternoon.


INGREDIENTS

toor dal   1/2 cup
tamarind lemon size
salt to taste
turmeric powder 1/2 tsp
refined oil or coconut oil



VEGETABLES USED

drumstick  2
ashgourd  a small piece
broad beans 5
country tomato 2














FOR DRY ROASTING

whole red chilli 5
corriander seeds 1 tbsp
asafoetida a pea size
coconut grated1/2 cup
fenugreek 1/4 tsp
curry leaves few







FOR SEASONING

mustard seeds
 red chilli 1
corriander leaves
curry leaves


METHOD

1. Pressure cook dal nicely and mash it and keep it aside

2. Add 2 tsp oil in a wok, when the oil heats up add the asafoetida and fry both sides till it becomes crisp, add chilli, fenugreek seeds and corriander seeds and stir frequently till the seeds turn colour to brown , then add coconut and curry leaves and keep stirring till the coconut turns golden brown. Turn off the stove and let it cool , then grind it to a paste adding little water.

3. Cut the vegetable and boil in water adding salt and turmeric. When the vegetable is cooked , add the dal and cook for five minutes then add the tamarind pulp. After five minutes add the ground paste and cook for another five minutes. Switch off the stove .Add the corriander leaves and the seasoning.

4. Serve this with rice or idli or dosa...