Coimbatore Annapoorna Hotel Sambar

• Meat

  • 2 Drumsticks

• Produce

  • 1/4 tsp Asafoetida
  • 5 Black pepper corn
  • 1/2 tsp Chilli, red powder
  • 3 Chillies, Dry red
  • 4 stalks Coriander, leaves
  • 1 Gooseberry size tamarind
  • 1 Onion
  • 10 Shallots
  • 1 Tomato

• Baking & Spices

  • 2 tsp Coriander seeds
  • 5 Fenugreek seeds
  • 1/2 tsp Mustard seeds, black
  • 1 1/2 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tsp Sesame oil

• Nuts & Seeds

  • 3 tbsp Coconut
  • 1/2 tsp Cumin seeds

• Dairy

  • 1 tbsp Ghee

• Frozen

  • 3 sprig Curry, leaves

• Liquids

  • 3 cups Water

• Other

  • 2 tablespoon chana dal
  • 1½ teaspoon jaggery
  • ½ cup toor dal
  • 1 tablespoon urad dal

Found on kannammacooks.com

Description

Ingredients

• ½ cup Toor Dal
• 2 Cups Water
• 2 Drumsticks
• 1 onion, diced
• 10 shallots (small onions), diced
• 1 Tomato, diced
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 cup water
• 2 teaspoon sesame oil (gingely oil)
• 2 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 5 black pepper corn
• 5 fenugreek seeds
• 2 tablespoon chana dal
• 1 tablespoon urad dal
• 1 sprig curry leaves
• 3 dry red chillies (gundu variety)
• ¼ teaspoon Asafoetida (hing)
• 3 tablespoon coconut
• 1½ teaspoon jaggery
• gooseberry size tamarind
• ½ teaspoon salt
• 4 stalks coriander leaves, chopped
• 1 tablespoon ghee
• 1 teaspoon sesame oil (gingely oil)
• ½ teaspoon black mustard seeds
• 2 sprigs curry leaves
• ½ teaspoon red chilli powder

Directions

• Wash and soak ½ a cup of toor dal in 2 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
• In another cooker add in the drumsticks, diced onion, diced shallots (small onion) and tomatoes. Add one cup of water, a teaspoon of salt and a teaspoon of turmeric. Cook for 4 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
• Heat oil in a pan and add in the coriander seeds, cumin seeds, pepper, fenugreek seeds, chana dal, urad dal. Fry for a minute. Once the chana dal is brown, add in the curry leaves, dry red chillies, asafoetida, coconut, jaggery and the tamarind. Fry for 30 seconds. Remove from heat.
• Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.
• Take a heavy bottomed pan and add in the ground masala and one cup of water. Let it come to a boil on medium flame. Once its boiling, add in the cooked vegetables along with the water used for cooking. Add in the salt. Let it boil for 2-3 minutes on medium flame. Add in the cooked dal and let it continue to boil for 2-3 minutes.
• Heat oil in a kadai and add in the mustard seeds when the oil is hot. Add in the curry leaves and switch off the flame. Add in ½ teaspoon of red chilli powder and immediately pour it on the sambar. The red chilli powder might burn if kept in the oil for too long. So have an eye on the kadai. Add in the coriander leaves and a tablespoon of ghee. Switch off the flame.