തര്‍ജ്ജനി

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