Ingredients:
1 cup – small onions
1/2 cup – red gram dhal
1 medium lime sized – tamarind
2 – tomatoes
2 – green chillies
salt – as required
2 tsps – oil.
To roast:
21/2 tsps – dhania
11/2 tsps – black gram dhal
1/2 tsp – cumin seeds
2 tsps – bengal gram dhal
8 – red chillies
fenu greek – a pinch
Method:
Heat oil in a shallow pan and fry the small onion for 1 or 2 minutes. Add enough water
and boil it till soft. Cook red gram dhal in pressure cooker and mash well. Soak tamarind, and
extract. Mix cooked onions, mashed dhal, tamarind extract ground pate with enough slat, slit
green chillies, cut tomatoes, and boil with enough water added to it. When the sambar is thick
enough remove from fire, season with mustard seeds. Garnish with cut coriander leaves and curry leaves.
Heat a teaspoon of oil and fry the above ingredients till golden brown in colour. Fry 1 onion and 1 tomato
with little oil separately. Grind it along with 1/4 cup grated fresh coconut and 1 Tbl.spn. of roasted gram.
Mrs.