South Indian Sambar With Drumsticks
|Toovar dal||350 Gram|
|White pumpkin||150 Gram, skinned and cut into long pieces|
|Drumsticks||3 , stringed, each cut into 4 pieces and boiled in salted|
|Carrots||2 , cut into long pieces|
|Potatoes||2 , cut into long pieces|
|Tomatoes||4 Large, finely chopped|
|Green chillies||4 , split|
|Curry leaves sprigs||3|
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Tamarind water||1 Cup (16 tbs)|
|Sambhar masala||3 Tablespoon (readymade)|
|Turmeric powder||1 Teaspoon|
|Black mustard seeds||1⁄2 Teaspoon|
|Dried red chillies||3 , deseeded|
|Peanut oil/Coconut oil||1⁄2 Cup (8 tbs)|
Pressure cook the toover dal with the turmeric powder, asafoetida and salt, and one sprig of curry leaves.
Wash the cut vegetables and place them in salted water and cook them till tender along with the onions and tomato pieces. Add the cooked dal and mix gently. Taste for salt. Mix in the tamarind water and sambhar powder and bring to a strong boil.
Heat the oil in a large vessel along with 2 curry sprigs, the mustard seeds and the split green chillies as well as the dried red ones. When the chillies begin to smoke, add the toover dal and boiled vegetables. Check if water is sufficient and taste for salt. Boil for seven minutes.
Decorate the sambhar with the freshly chopped coriander and serve along with white ghee-rice, yoghurt and papads.