Ingredients

• 1/4 kg - parsnip
• 1 cup - red gram dal/pigeon peas
• 1 - onion
• 1/4 kg - pearl onion
• 2 - tomatoes
• tamarind, lemon size
• 2 - green chillies
• 2 - red chillies
• 1/2 - capsicum
• 1 tbsp - red chilli powder
• 2 tbsp - coriander powder
• 1 tbsp - sambar powder
• 1 tsp - mustard
• 1 tsp - cumin seeds
• 1 tsp - black gram dal
• curry leaves, small quantity
• coriander leaves, small quantity
• 1 tbsp - grated/shredded coconut
• 2 flakes - garlic

How to Make Parsnip sambar

• Soak tamarind in hot water for about 10 minutes and extract paste from that after removing the dust particles.
• Wash and cook red gram dal in pressure cooker after adding required water, a pinch of turmeric powder, asafoetida and a drop of oil.
• Chop onions, pearl onions, tomatoes and green chillies and keep other required ingredients ready.
• Grind grated coconut, 2 pearl onion, 2 flakes of garlic, little curry leaves to a paste.
• Wash and peel off the skin from parsnip and cut it into round shape and boil it for some 10 minutes and keep it aside.
• Heat oil in a kadai, splutter mustard seeds, cumin seeds, black gram dal, curry leaves, red chillies, green chillies, Bengal gram and onions.
• Fry them for some time.
• Then add tamarind paste.
• Now add red chilli powder, coriander powder and a little salt and mix them well.
• Boil it for some time.
• Now add cooked vegetable and smashed dal.
• Allow it to boil for some 10 minutes.
• Finally add the grinded coconut-onion paste.
• This adds to taste. Add a tbsp of ghee and garnish with coriander leaves.
• Recipe courtesy: http://tamilveg.blogspot.com/