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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.
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