Preparation Time: 10 mins
Cook Time: 30 mins
Yields: 3 Servings
Table 1 : Sambar Powder
To dry roast and grind
|Coriander seeds | Dhaniya||2 tsp|
|Chana dal | Kadalai paruppu||1 tsp|
|Urad dal | Ulutham paruppu||1 tsp|
|Cumin seeds | Seeragam||1 tsp|
|Black Pepper||1/2 tsp|
Table 2 :
|Cumin seeds||1/2 tsp|
|Curry Leaves||3 to 5|
|Shallots chopped||1/2 Cup|
|Garlic cloves Medium size||4|
|Tomato Chopped||1/2 Cup|
|Fenugreek Leaves(tightly packed)||1 Cup|
|Tamarind||Half lemon size|
|Toor Dal | Thuvaram paruppu||1/4 Cup|
|Turmeric powder||1/4 tsp|
- Dry roast all the ingredients in table 1 and allow it to cool. Grind it into coarse powder. Now Sambar powder is ready.
- Wash and Soak toor dal. Pressure cook toor dal for 4 to 5 whistles along with turmeric powder.Soak tamarind in hot water. Extract tamarind juice. Discard seeds and fibers. Add it to cooked toor dal.
- Heat Oil in a pan. Add mustard and allow it to splutter. Add cumin seeds, curry leaves. Fry for a min. Add shallots and garlic cloves. Fry till onions turn translucent.
- Add tomato and fry till they turn mushy. Add fenugreek leaves and fry for 2 mins.
- Add cooked toor dal, tamarind juice and sambar powder. Add 1/4 Cup water. Allow Sambar to boil and simmer for 10 mins.
Vendhaya Keerai Sambar | Fenugreek leaves Sambar
Adjust red chillies and black pepper to your taste.
Bachelors can skip dry roasting and grounding ingredients in table 1 and replace it with Store bought sambar powder.