Ingredients

• Tamarind - lime size ball, soaked in 3 cups of water
• Dhania - 2 tsp
• Chana Dal - 2 tsp
• Red chillies - 6 to 8
• Coconut - 1/4 coconut
• Onion - 1 chopped
• For vegetables in Sambar:
• 1 cup - little onions or drumsticks or potatoes or brinjal
• Tur dal - 3/4 cup, boiled in pressure cooker
• Curry leaves- 6 to 7, chopped
• Mustard - 1 tsp for garnishing

How to Make Spicy Sambar

• Fry dhania, chana dal, red chillies in 1 tsp of cooking oil. Let it cool.
• Add coconut and the onion to the above. Grind it to a paste in the mixie. (do not fry the onion and coconut)
• Boil the vegetables (desired vegetables) in tamarind water and salt (2 tsp).
• Add the boiled tur dal to the tamarind water.
• Add the ground paste to the tamarind water.
• Cook for 10 mins and then add curry leaves for flavour.
• Let mustard sputter in 1 tsp oil. Add to sambar.
• Can be served hot with idlis, dosas, rice.