Sambar - Dakshin Bharat Dishes

Course : Curry
Serves: 1
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1/2 cup thur dal -- (papu)
1 tablespoon Bengal gram dal
1 teaspoon mustard seeds
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
8 whole peppercorns
1 bunch vegetables -- (tomato, onion, squash, potato, okra, raw banana etc.)
1 piece turmeric
1 piece asafetida -- (ingua)
6 medium red chiles
2 tablespoons coconut gratings
2 sprigs curry leaves
1 piece tamarind lump -- (the size of a marble)
2 tablespoons oil
1 bunch coriander leaves
1 teaspoon salt -- to taste

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, Bengal 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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