Ingredients:-
To be roasted and ground :-
2 spn of bengal gram (kadalai paruppu),
1/2 cup of coconut,
4 dry red chillies and
2 tsps of coriander seeds
1 tsp of oil.
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2 tsp of tamarind paste
curry leaves
1 tsp of ghee/sesame oil
1 tsp of mustard seeds
1/4 tsp of asafoetida
1/2 cup of toor dal
3-4 okra diced
1/4 tsp of methi seeds
salt to taste
Method:-
Fry the okra well in 1 tsp of oil until the skin gets light brown and crisp.
Boil the tamarind paste in 2 cups of water with curry leaves, 1/8 tsp of asafoetida, okra and salt well.
Meanwhile roast and grind the items to be ground to a thick paste.
Cook the toor dal until soft and mashed.
Add this mashed dal with 1 cups of water and boil well till the consistency gets a little thick .
Then, add the ground mixture and leave it till one boil and off the gas.
Season mustard seeds, 1/8 tsp of asafoetida and fenugreek seeds (methi seeds) in ghee/sesame oil and add them to the sambar.
Serve hot with rice.
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