recipe

1. Kathirikkai Murungakkai Sambar
Ingredients
60 gms Toor dal or Lentill
15 gms Tamarind
90 gms Diced Onion
90 gms Tomato Diced
100 gms Brinjal or Eggplant or kathirikkai
1 Nos Drumstick cut into 2 inches long
10 gms Chili Powder
10 gms Coriander Powder
3 gms Turmeric powder
Salt to taste
5 gms Mustard seeds
3 gms Asafoetida Powder
5 gms Fenugreek seeds
5 gms Cumin Seeds
2 Nos Dry Red Chilli
2 Sprigs of Curry leaves
10 gms Fresh Coriander leaves
20 ml Cooking Oil
Chef Ashokkumar

2. Procedure
Soak dal / lentil in water for 20 minutes and boil until soft and mashy .
Soak tamarind in hot water and extract tamarind juice and discard the pulp.
Cut Brinjals into large dices or quarters .
Cut Drumsticks into 2 inches long pieces.
Heat a tbsp of oil, add mustard seeds,when it splutters,add dry red chillies,
fenugreek seeds, cumin seeds ,curry leaves, diced chopped onions, eggplant and
drumsticks and saute for a few minutes.
Add Chili powder, coriander powder, turmeric powder and low to boil.
When the vegetables are cooked add the boiled toor dal, add tamarind juice, diced
tomatoes and let it boil
Add Asafoetida powder , cilantro chopped and remove from the fire.
Some tips……
If your sambar is sour, then you have added more tamarind.
You can actually add more tomatoes and reduce the tamarind juice.
You can adjust the consistency of sambar by adding a little water along with dal.
For no onion Sambar - you can skip adding onions.
The taste of the sambar depends or varies according to the spices proportions
used .
You can add a dash of clarified butter or ghee for richness and reduce the spiciness
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