Ingredients:
1 tbs oil
Little asafoetida
1 tsp mustard seeds
1 tsp urad dal
1 green chillie, slit into 4 and cut across
2 sprigs curry leaves
10 shallots peeled, whole
2 drumsticks, cut into 3 inches in length
¼ tsp tumeric powder
½ cup of water
1 lime sized ball of tamarind, soaked in 1 cup of water
1 tsp jaggery
Salt to taste
1 ½ cups of water
½ cup toor dal cooked in 3 cups of water and mashed well.
Roast and grind to a paste:
1 tsp oil
1 ½ tsp coriander seeds
6 dried red chillies
½ tsp fenugreek seeds
½ tsp urad dal
2 tbs coconut grated
1 sprig curry leaves
Little cut coriander leaves.
Method:
Heat a pot with the oil, add in the tempering ingredients.
Add in the whole shallots, saute for a minute, add in the drumsticks.
Add in the water, tumeric powder and cook till just tender.
Pour in the tamarind pulp, salt to taste and jaggery.
Add in the water, lower the flame and simmer for about 10 minutes.
Add in the cooked mashed toor dal, and the masala paste.
Simmer for another 5 minutes. Add more water if you find the sambar very thick.
Boil for few minutes and remove. Garnish with cut coriander leaves.
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