Sambhar recipe that never fails

This is one sambhar recipe that I accidently got some 3 years back and it has never failed to impress.

Ingredients:-

For dry powder:-
Dessicated coconut (fresh) 4 Tbsp
Chana daal 4 Tbsp
cumin seeds 1 tsp
whole coriander seeds 1tsp
methi dana 1tsp
whole red chillies 4
mustard seeds 1 tsp
curry patta 8-10

For veggies :-
diced carrots 1/2 cup
cauliflower florets 1/2 cup
peas 1/2 cup

For tempering

Oil 1 tsp
Urad daal 1tsp
mustard seeds 1 tsp
curry patta 2 sprigs

Toor daal 1 cup
salt to taste
sugar to taste
turmeric 1 tsp
asaefotida 2 pinch
sambhar masala 1 1/2 Tbsp
tamarind paste - 3 tbsp
Onion 1 thinly sliced
tomato 2 finely chopped




Method :-
1.Par boil the vegetables:- Bring about 4 cups of water to boil and add salt to it.Then add cut vegetables and boil for about 5 mins and then quickly drain out the water and keep the veggies aside.



2.Clean the toor daal and pressure cook with 4 cups of water , salt , turmeric and asaefotida. Once the daal is cooked blend it to a puree consistency using a mixie or hand blender.



3.Preparing the dry masala :- Dry roast all the ingredients mentioned under "For dry powder" for 10 mins or till the spices release there aroma.Be extra careful so that we don't burn them.





4.Combining every thing together :-
Take some oil in a wide pan and add onion. Fry for 2 mins and then add salt , turmeric and sambhar masala .
Then add tomatoes and all 2 tbsp of water. Cover the pan and let the tomatoes cook for 2-3 mins or till they turn mushy.
Now add the dry ground masala and again add 2 tbsp of water and let it cook for 2-3 mins.
Add the toor daal puree and add water to match the consistency you aspire for normally I add 1 1/2 cup.
Let the whole mixture boil for 8-10 mins or till it reaches the kind of consistency you require.
Now add the tamarind paste and boil for another minute.
Put off the heat and add sugar(optional).

Take oil for tempering in a small pan and add mustard seeds and urad daal. When daal turns golden add the curry leaves and add the tempering to the sambhar.

Now relish this south indian delicacy with idlis,rice,dosa or vada.



Tips :-
1. Any vegetables of choice could be used recipe always works. I have tried with sambhar onions, pumpkin,drumsticks to mention few.
2. Souring agent i.e tamarind should be added in the end as it increases the cooking time.
3. Sugar is optional but I prefer to add as it counterbalances the sourness of tomatoes and tamarind.

Enjoyy!!!!!!!!!!!!!!!
Raaghav's Mom