Sambar

Sambar - Valluvanadan style

Ingredients

Red gram - 1/2 cup

Salt - As required

Tamarind - A lemon sized ball

Chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Ghee - 1/2 tsp

Onion - 2 no

Drumstick - 2 no

Lady's finger - 4 no

Carrot - 1/2 no

Potato - 1 no

Raw plantain - 1/2 no

Brinjal - 1

Winter melon - 1/4 kg

Tomato - 2 no

Green chilly - 2

Coriander leaf - A few 

Curry leaf - 4 sprig

Coconut oil - 1 tsp

Dry chilly - 2 no

Mustard - 1/4 tsp

Grated coconut - 1 cup

Cumin seed - 1 pinch

Fenugreek seed - 1/2 tsp

Pepper - 4 seed

Coriander powder - 2 tsp1.

Asafetida - 1 pinch

Garlic pod - 2 no

Shallot - 2 no

Preparation

1. Fry coconut with cumin seed, fenugreek seed, pepper, coriander powder, asafetida, garlic pods, 

shallots and 1 sprig curry leaves. 

2. When coconut turns golden brown  colour, add coriander powder and fry for one minute

3. Allow it to cool and grind it to a fine paste

4. Cut the vegetables (onion, drumstick, lady's finger, carrot, potato, raw plantain, brinjal, tomato, green 

chilly, winter melon and coriander leaves) in to even sized pieces

5. Cook red gram in a pressure cooker along with 1/2 tsp turmeric powder, a pinch of salt, ghee and the 

required quantity of water until half cooked

6. Add chilly powder followed by the vegetables one by one according to their cooking time in to the 

red gram 

:- for instance, potato first followed by others and finally add tomatoes

7. Add boiling water and salt as required

8. Soak tamarind in a cup of water and extract the juice

9. Add the extracted tamarind juice in to the vessel

10. When all the vegetables are cooked, add the coconut paste and allow it to boil

11. Heat oil in a pan

12. Splutter mustard seeds and dry red chillies and curry leaves and add in to sambar