
Ingredients
For the Masala
3 tbsp Coriander seeds, धनिया के बीज
1 tbsp Cumin seeds, जीरा
2 tbsp Urad dal, उड़द की दाल
1 tbsp Chana dal, चना दाल
½ tsp Fenugreek seeds, मेथी दाना
5-6 dry Red chillies, सूखी लाल मिर्च
1 ½ tbsp Oil, तेल
½ tsp Asafoetida, हींग
1/4 cup fresh Coconut, white part, grated, नारियल कसा हुआ
¼ cup Water, पानी
For Sambar
½ cup Toor Dal, तूर दाल
2 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Red chilli powder, लाल मिर्च पाउडर
2 cups Water, पानी (to cook vegetables)
2 Drumsticks, remove edge and cut into 1 inch long, सहजन
2 cups Pumpkin, peeled, cut into cubes, कद्दू
4-5 Aubergine, cut into quarters, बैंगन
4-5 Okras, cut into 1 inch, भिंडी
¼ cup Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
4 heaped tbsp Sambar Masala, साम्बर मसाला
2 tbsp Jaggery, grated गुड़
For tempering
2 tbsp Oil, तेल
1 tsp Mustard seeds, राय
Pinch of Asafoetida, हींग
2 dry Red chillies, broken, सूखी लाल मिर्च
2 sprig Curry leaves, करी पत्ता
Process
For Masala
- In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
- Heat oil in a pan, add all dry spices and dal saute well.
- Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
- Transfer this mixture into a grinder and grind it into a smooth paste.
- Transfer the paste into a bowl and keep it aside for future use.
For Sambar
- In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
- Cover it with the lid and pressure cook until it’s done.
- In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
- Now , add aubergine, okra, cooked toor dal and mix well.
- Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame.
For Tempering
- Heat oil in a
- Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
- Pour this tempering over the prepared sambar and mix well.
- Finally, add chopped jaggery and give a nice stir.
- Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.