Yields: 3 cups (Serves 2 to 3 People)
Preparation Time: 30 Minutes
Pressure Cooking Time (For Toor Dal): 2 Whistles
Drumstick (Murungakka) / Okra / Egg Plant / Colocasia -1 cup (chopped into inch long pieces – any single vegetable or combo of vegetables)
Dry Tamarind – 1 Gooseberry Size
Turmeric Powder – 1/2 tsp
Toor Dal or Split Pigeon Pea – 1/2 cup
Water – 4 cups
Jaggery – 1 tsp
Grated Coconut – 3/4 cup
Coriander Seeds (Dhaniya Seeds) – 1 1/2 tbsp
Channa Dal – 3/4 tbsp (half the amount of coriander seeds)
Fenugreek Seeds (Methi Seeds or Menthiam or Vendayam) – 3/4 tsp
Red Chilli – 6 to 7 (depending on spiciness desired)
Hing (LG Powder) – 1 tsp
Oil – 1 tsp
Salt as per taste
Oil -2 tsp
Mustard Seeds – 1 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Curry Leaves – 5 to 6 nos
Chopped Coriander/Cilantro Leaves – 1/2 tsp
- Wash the vegetables and chop them into long pieces.
Okra – Cut out the head and cut into 1 1/2 inch long pieces.
Drumstick – Cut into 2 inch long pieces.
Egg Plant – Cut lengthwise into thick long pieces.
Colocasia – Chop into big pieces.
- Soak the tamarind in 1/2 cup of water for 10 minutes or boil the tamarind in water and make a pulp/paste and keep aside.
- Wash the toor dal and add 1 cup of water and 1/4 tsp of turmeric powder to it and pressure cook for about 2 whistles (depends on how long it takes for the dal to cook.)
- Cook the vegetable in 1 cup of water with 1/4 tsp of turmeric powder in a large vessel.
- Fry the ingredients of the grinding masala (except coconut ) in oil.
- Grind the fried ingredients with coconut using a little water to make a fine paste.
- Once the vegetable is cooked, add the tamarind pulp and salt and cook for another 5 minutes.
- Stir in the ground masala, cooked toor dal and jaggery and cook for another 2 minutes to make the sambar.
- In a small tempering vessel, heat oil and add mustard seeds and fenugreek seeds.
- Once the mustard seeds splutter, add hing (LG Powder) and pour over the sambar.
- Season with curry leaves and chopped coriander/cilantro leaves.
Pour over rice and serve.
You can use either one vegetable or a combination of vegetables to prepare this dish. You can even use potatoes, carrots, shallots etc to make sambar.