By Devi Poojari
August 28, 2023
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Haven’t had a chance to experience a delicious Sadya? Make this aromatic and flavourful sambar at home to enjoy with rice, idli or dosas.
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2 teaspoons coriander seeds 1 teaspoon cumin seeds 2 teaspoons urad dal ¼ teaspoon fenugreek seeds 8 Byadgi chillies 1 teaspoon chana dal ¼ cup grated coconut 1 pinch asafoetida Water, as required
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½ cup toor dal, soaked ¼ cup pumpkin, cubed ¼ cup drumsticks, diced ¼ cup brinjal, cubed ¼ cup baby shallots, peeled 1 tablespoon tamarind pulp 1 tablespoon coconut oil 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon sambar powder ½ tablespoon jaggery powder 7-8 curry leaves 2 tablespoons fresh coriander, chopped Salt, to taste
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Pressure cook the toor dal with turmeric powder and salt for 2-3 whistles, until cooked.
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Set aside while you dry toast all the ingredients for the masala until aromatic.
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Grind to a fine paste with some water and let it sit.
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Heat the coconut oil in a pan and temper the mustard seeds and curry leaves.
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Once they begin to splutter, add all the vegetables and sauté for 4-5 minutes, until they begin to soften slightly.
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Add the spice paste, sambar powder and tamarind pulp to stir thoroughly.
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Dilute the mixture with some water and add the cooked dal; mix well.
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Allow the mixture to simmer for 4-5 minutes and adjust consistency with some water, if necessary.
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Season with salt and sprinkle the jaggery powder and let it simmer until the vegetables are cooked through.
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Garnish with lots of chopped coriander and serve piping hot over rice, with idlis or dosas.
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