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Sambar
Ingredients
| Small onion | 20 Nos |
| Potato | 1 Nos |
| Carrot | 1 Nos |
| Drum stick | 1 Nos |
| Ladies finger | 4 Nos |
| Tomato | 1 Nos |
| Brinjal | 1 Nos |
| Tamarind | lemon sized ball |
| Daal | 1 cup |
| Green chilly | 4 Nos |
| Turmeric powder | 1/4 teaspoon |
| Salt | to taste |
| Coconut oil | 1 tablespoon |
| Mustard | 2 teaspoon |
| Coriander Leaves | 2 tablespoon |
| Curry Leaves | 1 stake |
| Chilli powder | 1 tablespoon |
| Coriander Powder | 2 tablespoon |
| Fenugreek powder | 1/4 teaspoon |
| Asafatida | 1/4 teaspoon |
| Dry chilli | 2 Nos |
Method
Soak dal in water and keep it for 1/2 to 1 hour.
Steam dal in pressure cooker with a pinch of turmeric powder until 3 whistles, keeping the flame low (with limited water).
Cut all vegetables except ladies finger, and steam in cooker until 1 whistle.
Get a small lemon size tamarind and let it soak in water (can also try sqeezing out the essence).
Saute the ladies finger in a pan.
Once the vegetables are cooked, add the fried contents to it along with tamarind sauce.
Add daal and salt to taste and let it boil.
Lightly heat the chilli, corriander, turmeric, fenugreek, asafatida and add it.
Finally heat 2 teaspoons of oil and add 1 tsp mustard seeds.
When the mustard splatters, add red chilli and curry leaves and some coriander leaves.
Add this to the curry and let it boil for 1 minute.
Serve hot.
Deepa Patteri