SAMBAR & COCONUT CHUTNEY
- Oil
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Mustard seeds – 1/2 tsp
- Red chilies – 2 nos
- Asafoetida – 1/4 tsp
- Curry leaves
- Shallots – 20 nos
- 2 x finely chopped tomatoes
- Brinjal – 6 nos
- Large drumstick – 1 nos
- Salt – 1 tsp
- Turmeric powder – 1/4 tsp
- Tamarind puree – 1 cup
- Water – 3 cup
- Cooked dal
- Sambar powder – 2 tbsp
- Coriander leaves
Take 1/2 cup of toor dal and wash it.
Add enough water to pressure cook dal. Add 1/4 tsp of turmeric powder.
Pressure cook it for 4-5 whistles on medium flame. Keep it aside.
For the sambar powder, heat a pan. Add 1 tbsp of chana dal, 1 tbsp of urad dal and roast them. Add 2 tbsp of coriander seeds, 1 tbsp of cumin seeds and roast them Add 1/4 tsp of fenugreek seeds, 1 tsp of peppercorns & roast them along. Add 10 red chilies and roast them Dry roast the ingredients till the ingredients turn golden in color Add 1/4 cup of desiccated coconut, you can also add fresh grated coconut. Roast it and keep it aside to cool. Transfer the ingredients to a mixer jar. Grind it to a fine powder and keep it aside.
Heat a kadai with some oil, add 1 tsp of urad dal, 1 tsp of chana dal, 1/2 tsp of mustard seeds and let it splutter. Add 2 red chilies, 1/4 tsp of asafoetida powder, and few curry leaves and roast them Add 20 shallots and saute Add 2 large tomatoes and saute them Add 6-7 brinjals, 1 drumstick, and saute Add 1 tsp of salt, 1/4 tsp of turmeric powder and mix well Add 1 cup of diluted tamarind puree Add 1 cup of water and let it boil for 10-15 mins Once the tamarind puree is thickened, add the cooked dal And add 2 cups of water and mix well Add 2 tbsps of the ground sambar powder and bring it to a boil Let it boil for 5 mins Finally add coriander leaves and turn off the stove and serve it.
