250 Gram Green chillies, large

50 Gram Cooking oil

Ghee 2tsp

5 Gram Mustard seeds

2 Gram Cloves

50 Gram Tamarind

Salt to taste

10 Gram Coriander leaves

Curry leaves 2spring

Ginger paste 1 tbsp

Salan paste:

50 Gram Peanuts

50 Gram Coconut

15 Gram Sesame seeds

20 Gram Coriander seeds

10 Gram Cumin seeds

5 Red chillies

5 Gram Peppercorns

Slit and deep fry the green chillies in hot oil. Remove and keep aside.

Roast and grind together ingredients for the paste.Soak the tamarind in a cup of water and extract pulp.

Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.Add the salan paste and continue stirring.

Pour 15 ml of water at intervals to avoid paste sticking to the pan.

Add the tamarind pulp and 50 ml of water.

Stir for 5 minutes until the gravy resembles the consistency of a sauce.

Add the salt and the fried chillies to the hot gravy. Boil the gravy for a minute.

Remove and garnish with finely chopped coriander leaves.

NOTE: You can make this recipe using Brinjal/Capsicum in place of large green chilies

• Split Toor dal 3/4 cup

• Split moong dal 1/4 cup

• Tamarind Lemon-sized ball

• 1/2 tbsp turmeric powder

• Salt to taste

• Ginger  1/2 inch(optional)

• Green chilies-2

• 1/2 tbsp mustard seeds

• 1/2 tbsp fenugreek seeds

• 1/2 tbsp asafoetida

• 1 tomato

• Vegetable of your choice like beans, carrot, radish, drumstick

• Curry leaves

• Coriander leaves

• Coriander seeds 1 tbsp

• Cumin seeds 1/2 tbsp

• Channa dal 1tbsp

• Black pepper 1/2 tbsp

• Dry coconut 2 tbsp

• Jaggery 1tbsp

Sambar Masala Preparation:

Roast the fenugreek seeds, ginger, channa dal, coriander seeds, black pepper, red chilies, cumin seeds, curry leaves, and dry coconut powder with 1tbsp oil on a low flame, once it cools down make a fine powder.

Sambar Preparation:

1. Soak the tamarind in 1 cup water for 20 minutes. squeeze it out, adding water little by little to prepare 1 cup of juice.

2. In a pressure cooker wash and clean dals(toor dal+moong dal) add 2 cups of water, and turmeric powder, and cook on a medium flame until 3 whistles, once the pressure is released make a paste and keep it aside.

3. choose a heavy cooking pot and heat  2 tbsp oil add mustard seeds, 2 red chilies, and curry leaves, green chilies. Once it splutters add asafoetida and vegetables including the tomato.

4. Add salt and stir it occasionally once the vegetables soften add tamarind juice and boil for 5min.

5. Add dal, sambar masala, jaggery, and let it boil for 15 minutes.  Add chopped coriander leaves.