VILLAGE SAMBAR with freshly ground masala paste

According to a grand old lady, this is how sambar
is done in the villages. With veges they get around their house.
The taste was really good.


VILLAGE SAMBAR

Ingredients:

For the paste:
10 dry red chillies
50 grms coriander seeds
1 tbs black pepper
1 tbs cumin seeds
1 tsp fenugreek seeds
100 grms small onions
1 sprig curry leaves
3 tbs scrapped coconut
2 tbs oil

Method:
Heat oil in a wok, add the dry chillies, sauté well.
Add in the coriander seeds and roast well.
Now add in the black pepper, cumin seeds and fenugreek seeds.
Roast again well, add in the 100grm small onions, roast again.
Now add in the scrapped coconut and fry well and remove.
When cool grind it into a thick fine paste.

SAMBAR:
Ingredients:

150 grms toor dal soaked and boiled till well cooked with tumeric and cumin seeds.
1 tsp cumin seeds
½ tsp tumeric powder

15 pips of garlic whole
50 grms small onions whole
3 tomatoes cut into wedges
1 long drumstick cut into 1 ½ inches in length
2 cubes of pumkin cut with the skin on ( this gives a good taste)
3 tsp chillie powder
1 sprig curry leaves
1 tsp mustard seeds
Little asafoetida powder
1 cup of tamarind juice from a lime sized tamarind.
2 tbs oil
Salt to taste.

Method:
Heat oil in a pot, add in the mustard seeds, when splutter add in the curry leaves and the asafetida powder. Stir nicely.
Now add in the garlic pips and the onions, sauté well.

Now add in the pumpkin cubes and the drumsticks.
Stir for a minute, add in the boiled toor dal and the tomatoes.
Stir nicely add little water and let it boil, till the veges are cooked well.
Mash the pumpkin pieces with a spoon.

Now add 3 tbs of the ground masala or a bit more , and the tamarind juice.
Add the chillie powder and enough salt.
Add more water if the sambar is very thick.
Let it boil well and remove. Serve with rice, idly or dosai.

Note: Sorry my toor dal is not well mashed.