Ingredients:
- Masala Ingredients:
- 1 c. coconut (shredded)
- 1 tsp. chana dhal
- 1 tsp. fenugreek
- 2 red chilies
- 3 tsp. coriander seeds
- 1/8 x 1/8 inch asafoetida
- 3/4 c. toor dhal
- 1 potato
- 1 small ball tamarind (size of lime)
- 2 carrots
- 1/8 tsp. turmeric
- 1 bell pepper
- 1 1/2 tsp. salt
- 1 tomato
- 3 Tbsp. oil
- 1 onion
- 1/2 tsp. mustard seeds
- 1/4 eggplant
Method to make Coconut Sambar Recipe:
- Fry a11 masala ingredients in 1 tablespoon of oil in a fry pan over medium heat until golden brown and grind them in a blender adding 1 cup of water into a fine paste. (In place of this you can also use sambar powder. If using sambar powder, use 1/2 tablespoons of it and also the ground paste of 1 cup shredded coconut sauteed in 1 tablespoon of oil.)
- In a pressure cooker, cook toor dhal with 4 cups of water for 5 minutes and keep it aside.
- Soak tamarind in 1 1/2 cups of warm water for 1/2 hour and take the essence out of it.
- Remove the pulp by pouring it through a strainer.
- Cut all vegetables (potato, carrots, bell pepper, tomato, .onion and eggplant) in small sizes.
- In a heavy-bottomed saucepan, cook vegetables in 1 1/2 cups of tamarind water mixed with turmeric and salt.
- When vegetables are cooked, add the ground masala paste (or masala powder and coconut paste) and cooked toor dhal.
- When the whole mixture comes to a full boil, remove from heat.
- In a fry pan, saute mustard seeds in oil.
- When mustard seeds crack, remove the fry pan and add into the mixture of toor dhal and vegetables. Serve it hot with rice.