Sambar - 2

Course : Curry
Serves: 1
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1/2 cup thur dal -- (papu) (heaped)
2 tablespoons coconut gratings
1 tablespoon Bengali gram dal
2 sprigs curry leaves
1 teaspoon mustard seeds
3/4 piece tamarind paste
2 teaspoons coriander seeds -- (heaped)
2 tablespoons oil
1/2 teaspoon cumin seeds
1 bunch coriander leaves
1/2 teaspoon fenugreek seeds
1 teaspoon salt to taste
8 whole pepper corns
1 piece turmeric
1 piece asafetida -- (ingua)
6 medium red chiles
2 cups vegetables -- (tomato, onion, okra, squash, potato, raw

Preparation / Directions:

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.

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