INGREDIENTS:
Red gram dal (Pigeon pea | Thuvaram paruppu) - 2/3 cup
Indian egg plant or Brinjal (kathirikkai) - 1
Drumstick (murungai kai) - 1
Shallots (chinna vengayam) - 10
Tomatoes - 2
Hot green chili - 2
Coriander leaves - 10
salt - to taste
Tamarind (puli) - 1 lemon size or paste 2 tablespoon (tbsp.)
--TO GRIND AS PASTE--
Roasted gram (Porikadalai or Pottu kadalai) - 2 teaspoon (tsp.)
Tomato - 1 big
Shredded coconut - 1 tablespoon (tbsp.)
Sambar powder - 4 teaspoon (tsp.)
Asafoetida (perungayam) - 1/4 teaspoon (tsp.)
--TO FRY--
Mustard seed - 1/4 teaspoon (tsp)
Cumin seed - 1 teaspoon (tsp)
Broken black gram (uluthamparuppu) - 1 teaspoon (tsp.)
Hot dry chili - 1
Curry leaves - 5
PREPARATION:
Cook (pressure cook) the Red gram dal (Thuvaram paruppu) to a paste by adding water as needed.
Cut the Indian egg plant or Brinjal (kathirikkai), Drumstick (murungai kai) into small pieces. Slit the green chili into two pieces.
Make 1/4 - 1/2 cup of Tamarind (puli) water with the Tamarind (puli) or Tamarind (puli) paste.
Grind to paste roasted gram (Porikadalai or Pottu kadalai), Tomato (1 count), coconut, sambar powder, asafoetida (perungayam) add water if as needed.
Now add 4 cups of water to the cooked red gram dal (Thuvaram paruppu) add the cut vegetables, Shallots (chinna vengayam) (5 count), cut tomato(1 count), green chili and cook.
Now add ground paste to the cooking dal.
Now add the tamarind (puli) water and cook until the vegetables are cooked. Then remove from heat.
In a pan heat oil, add mustard seed, cumin seed, Broken black gram (uluthamparuppu) stir until the mustard splatter. Now add Shallots (chinna vengayam), hot dry chili, curry leaves until curry leaves splatter.
Now add the cooked dal add coriander leaves and cook until sambar comes to boil and remove from heat.
NOTES:
You can add the green chili when you cook the red gram.
Sambar is good to eat with idli(idly), dosai, uttapam.
