Sambar
from radhika

A South Indian recipe.
A liquid substance traditionally eaten with dosai, idli, vadai and rice, among other things.

• 1 large Onion, chopped into big pieces
• Vegetables, like carrots, sweet potatoes, pumpkin,
• Some curry leaves (if available)
• Coriander leaves chopped 1T (cilantro)
• Juice of tamarind size of perhaps 1/2-3/4 cup
• Thur dal (cooked)
• Salt to taste
• 3/4 tsp Turmeric powder
• 3/4 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds (optional)
• 1 tsp Oil
• 2 tsp Coriander seeds
• 1/8 tsp Asafoetida (hing)
• 2 tsp Chana dal
• 10-15 whole red chilis, to taste
• 3-6 tsp Coconut (shredded)

(2) Fry the onion for about 5 minutes in a little oil with the turmeric powder. Add the vegetables and some water and cook. I would add hard to cook veggies like carrot and chatyote first and cook for a while before adding sweet potatoes and pumpkin. (Can make this also with a single vegetable, no need to use all of them.) Don't overcook veggies, but when just cooked, add the tamarind juice, curry leaves and salt to taste,

(3) Soon after adding the tamarind juice, take a separate frying pan and heat up the 1T oil. When hot enough so that the mustard seeds will crackle when thrown in, put the mustard seeds in, once the crackling has stopped add the fenugreek seeds and stir until they turn a dark brown color (don't burn). Then add this the boiling mixture.

(4) Boil all together for another 5 minutes until the raw tamarind smell has left the solution. Now add the paste of masala and coconut and add the dal. Bring to a boil and switch off. Add chopped coriander leaves.

(5) Takes 2-3 hours for the flavour to settle down, but can be eaten right away also.

NOTES Vegetables that must NOT be used are those that belong to the cabbage and caulflower families. While frying ingredients for the paste, throw in the coriander seeds first and fry awhile before putting in the others, otherwise the coriander seeds won't fry properly and will taste pretty awful.