Small Onions-1 + 1/2 cup
Dry red chilly-4
Chana dal-1 1/2tbsp
Coriander seeds-1 1/2tbsp
Curry leaves-2 strings
Grated Jagerry- 1 tsp
Tamarind- gooseberry size
Pressure cook dal along with pinch of turmeric powder and salt .
Keep aside .
Soak the tamarind in hot water for 10 minutes and strain the juice and keep aside .
Dry roast chana dal,corinader seeds,fenugreek seeds and dry red chilly separately .
After 5 minuted grind these roasted items into fine powder.Keep aside .
Heat oil in a kadai and saute the cleaned small onions in medium flame .Saute till the onions become translucent .
Now add chopped tomatoes and cook well .To this add salt,hing powder,1 string of curry leaves ,turmeric powder and tamarind water and 1/2 cup water.
Let it boil for 10 minutes in medium flame .
Now add cooked dal ,jagerry and masala powder .
Mix well ..(take 1/4 cup of water and mix the masala powder well with a spoon and then add this to the curry to avoid lumps).
Now add enough water ,the sambar will thicken after it cools down ..so add water according to ur consistency ..
Let the sambar to boil for 15 minutes in low flame .
Now season it with by adding coconut oil into a hot pan .
Now add mustard seeds ,urad dal,dry red chilly slits,fenugreek seeds(one pinch),cumin seeds and curry leaves in the following order .
Add this to the boiling sambar and close the kadai for few minutes .
Check the salt ..Use the sambar after cooling down ..U can serve it with rice,dosa,idly ,poori or food of ur choice ..
It will taste more good in the next day ..So I used to cook the sambar one day b4 I serve .. 🙂