Ingredients
Tur dal – ½ cup
Imli – 20 g
Salt – 3 tsp
Turmeric – ½ tsp
Hing (powder) – ½ tsp
Vegetables
Tomato-paste –2 medum size
Drum sticks – 1 normal size
Pumpkin – 1 cup
Simla Mirchi – ¾ cup
Bhindi – ¾ cup
Potatoes – ½ cup
Shakti Sambar Masala** – 4 tsp
Coconut – ½ (of big size coconut)
Gur (Optional) – 25 g
Curry leaves – 15 Nos
Tadka
Ghee – 2 TBS
Mustard seeds – 1 tsp
Recipe Yield 2.00 Liter
**Made at Erode, Tamil Nadu, available at Annapurna South Indian store at Matunga, Mumbai
Process
- Soak tamarind in water for half hour.
- Boil Tur dal and keep it separately.
- Cut the vegetables into appropriate shapes (see Traditional Sambar Recipe).
- Squeeze the tamarind and filter out the tamarind water.
- Blend tomatoes and add while boiling the imli extract.
- Boil the tamarind water. Add turmeric, hing and salt (one-third).
- When the solution comes to boil, add drumsticks, potato, bhindi, capsicum and pumpkin.
- After the vegetables are 80% cooked, add wet ground coconut paste, boiled tur dal, Shakti Sambar Masala, salt (two-thirds), curry leaves and jaggery.
- When the solution is foaming, that means that it is being cooked. Keep stirring while it is being cooked.
- When the foaming stops, that is an indication that it is cooked.
- Tadka: Heat ghee in a pan till smoke point. Add mustard seeds, wait till it cracks. Add curry leaves.
Stir in tadka mixture into the cooked Sambar.
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