Sambar
1. Thuvaraparippu (Dal) : 1/2 cup
2. Ladiesfinger : 4or 5 No.s
3. Tomato : 2 or3
4. Drumstick : 2 No.s
5. Thamarind : 1 small ball
6. Redchilly : 5 No.s
7. Coriander
or coriander powder : 2 Tablespoon
8. Asafoetida (Kayam) :1/2 Teaspoon
9. Small onion : 4 or 5 No.s
10. Salt : Requiredquantity
11. Coconut oil : 2 Tablespoon
12. Grated Coconut : 1 cup
For Seasoning
1. Mustard : 1 Tablespoon
2. Redchilly : 2 or 3 No.s
3. Curry leaves and
Coriander leaves : few
Cook Dal by adding Asafoetida (Kayam) in a Cooker for 3 or 4 whistle. Put Thamarind in 1 cup of water and sqeeze it.Take a pan and fry grated coconut, small onion and few curry leaves by adding 1 spoon coconut oil. After a few minutes when coconut becomes goldenbrown,add coriander leaves,red chilles and fry it again.When it becomes dark in colour turn off the gas.Then grind this mix such that it becomes a paste.To make it more pasty you can add few water to the jar (You can also add Sambar Powder instead of this). Fry Ladies finger in 1/2 spoon Coconut oil. Add Drumstick to the Cooker and cook for few minutes by adding water of thamarind. Then add Tomato , Ladies finger and paste and cook it again. Add required quantity of salt to taste.Turn off the Gas.
For seasoning Take a Pan, add 1 Tablespoon Coconut Oil. When the oil becomes hot, add Mustard, Red chilly and Curry leaves and add to the content of Cooker. Add Coriander leaves to the Curry to taste more.
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