Ingredients Jump to Instructions ↓

  1. 1 cup tuvar dal (split gram)

  2. 1/2 coconut scraped

  3. 1-2 tsp coriander seeds

  4. 4 drumsticks

  5. 1-2 tsp turmeric powder

  6. 4 red chilies

  7. 1 tsp mustard seeds

  8. 1 tsp cumin seeds

  9. 1-2 cups tamarind pulp

  10. 1 cup coriander leaves

  11. A pinch of asafetida

  12. A few curry leaves

  13. Oil as needed

  14. Salt to taste

Instructions Jump to Ingredients ↑

  1. Fry red chilies, coriander seeds, turmeric powder, cumin seeds and fenugreek seeds.

  2. Grind all these with half the coconut scrapings into a thick paste.

  3. Peel and cut the drumsticks into 5 cm pieces and boil them in water with a little salt and turmeric powder.

  4. Pressure cook dal. Mix the ground paste with the cooked dal and drumsticks.

  5. Add tamarind pulp to the mixture and bring to boil.

  6. Heat 5 tbsp oil and fry mustard seeds, asafetida and curry leaves.

  7. Pour on the sambar. Add remaining coconut scrapings and salt to taste.

  8. Cook till well blended. Add coriander leaves and serve with white rice.


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