Sambar With Sambar Powder
|Pigeon peas||1 Cup (16 tbs)|
|Turmeric powder||1 Teaspoon|
|Water||5 1⁄2 Cup (88 tbs)|
|Tamarind||10 Gram (the size of a lime)|
|Mixed vegetables||1⁄4 Kilogram, cut into pieces (brinjal, cucumber, drumstick, potato, onion)|
|Green chillies||4 , half slit|
|Sambar powder||1 1⁄2 Tablespoon (2 dessertspoon)|
|Refined vegetable oil||3⁄4 Tablespoon (1 dessertspoon)|
|Mustard seeds||1⁄2 Teaspoon|
|Onion||3⁄4 Tablespoon, chopped (1 dessertspoon)|
|Dry red chilli||1 , halved|
|Curry leaves||4 (A few)|
|Coriander leaves||4 (A few)|
|Gingelly oil||3⁄4 Tablespoon (1 dessertspoon)|
|Asafoetida powder||1⁄2 Teaspoon|
|Fenugreek seeds||1 Teaspoon|
|Dry red chillies||12|
|Coriander seeds||1 1⁄2 Tablespoon (2 dessertspoon)|
1. Cook the washed pigeon peas with turmeric powder in 3 cups water.
2. Soak tamarind in 1/2 cup water.
3. Cook vegetables in 2 cups water. When the vegetables are cooked, strain and pour in the tamarind extract and the sambar powder.
4. Allow it to boil for 10 minutes. Remove from fire.
5. Heat oil. Season the sambar with mustard seeds, onion, red chilli and curry leaves. Garnish with coriander leaves.
To prepare the sambar powder :
1. Heat the gingelly oil. Roast all the ingredients one by one. Mix together and powder finely. Store in an airtight tin.