SAMBAR

               Already I have posted a Sambar similar to this one. When I prepared and tasted this Sambar, I felt the same taste of Sambar being served in Chettinad Marriages for break fast. Thr Roasted spices gives a wonderful aroma to this dish.

INGREDIENTS

TOOR DHAL	½ Cup
POTATO	1
ONION	1
TOMATO	1
GREEN CHILLY	2
TURMERIC POWDER	¼ Tsp
ASAFOETIDA	2 – 3 Pinches
TAMARIND	Small Sized
JAGGERY	1 Tsp
SALT	To Taste
CORIANDER LEAVES	Few

To Roast & Grind

CHANNA DHAL	1 Tbsp
CUMIN SEEDS	½ Tsp
FENUGREEK SEEDS	½ Tsp
CORIANDER SEEDS/POWDER	¾ Tbsp
DRY RED CHILLY	4

To Temper

MUSTARD SEEDS	½ Tsp
URAD DHAL	½ Tsp
JEERA	½ Tsp
OIL	2 Tsp

STEP BY STEP PICTURES

Soak Tamarind in water. Toor Dhal can also be soaked in water for 5 - 10 mins.

Pressure cook the Toor Dhal by adding Turmeric powder,a pinch of asafoetida. Wash & cut the Potato into pieces & pressure cook along with the Dhal.

In a kadai heat oil & fry the items one by one given under the "Roast & grind table". 

Roast the spices in medium flame.Take care not to burn it. After the Spices are cooled down powder it coarsely.Keep aside.

In a Kadai heat oil add Mustard seeds,Urad Dhal, Jeera, Asafoetida,Onion & fry it. Then add tomato,Green chilly and fry until it turns soft.

Extract Tamarind juice & Dilute it with 2 Cups of water & allow it to boil in a kadai.

Now mix the Onion,Tomato mixture in the Tamarind water.

Add Salt,Turmeric Powder,Corainder leaves. Boil it for 5 mins.

Peel the skin of potatoes & Smash it into pieces. Add the potatoes.

Add the Grounded Powder & Stir it well.

Let it boil. Then add the cooked Toor dhal & adjust the consistency by adding water.Check the salt.

Now add the Jaggery & allow it to boil for 2 mins. Switch off the flame, Top it with Ghee (optional) & Coriander leaves.

Serve with Idly/Doasi/Ven Pongal.