Sambar

Ingredients

             

Sambar dal – ½ cup

Tomato – 1 big

Cucumber – 100 gm

Elephant Fruit – 100 gm

Carrot – 1 no.

Green chilli – 2 no.

Sambar onion ( small onion) – ½ cup

Snake Gourd – 50 gm

Ash Gourd – 100 gm

Tamarind pulp water of 1 small piece

Coriander powder – 1 ½ tsp

Kashmiri Chilli powder – 1 ½ tsp

Turmeric powder – ½ tsp

Fenugreek powder – ¾ tsp

Asafetida powder – ½ tsp

Oil -1 tbsp

Mustard seeds – 1 tsp

Dry red chilli – 2 nos.

Small onion cut into small pieces – 4 nos.

Curry Leaves for garnishing

Water – as required

Salt to taste

Method

In a cooker, cook the dal till you hear 2 whistles. Open the cooker & add in all the vegetables that were cut into small cubes (pieces). Also add turmeric and salt. Mix well. Again close the cooker and let it to cook until you hear 2 whistles. Please off the flame. Open the cooker; add tamarind pulp water, along with red chilli, coriander and fenugreek powder. Mix well. Put the required amount of water. When it starts to boil and when the gravy starts to thicken, add the asafetida powder. Mix well. Let it to simmer. In another pan, heat oil, mustard seeds, curry leaves and small onions. When it turns golden, off the flame and add it to the sambar as seasoning. For garnishing the sambar, add coriander leaves on top of it. It is now ready to serve.