Sambhar

No. of Portions:100

Ingredients
Turdal:3Kg
Turmeric:10Gm
Brinjal:2Kg
Ladies finger:1Kg
Drumsticks:20No.
Tomatoes1.5 kg
Madras onions:1Kg
Tamarind:250Gm
Salt:150Gm
Green coriander:3Bunch
SAMBHAR MASALA:
Oil:250Ml
Coconut:4No.
Red chilly:100Gm
Coriander seeds:75Gm
Cumin:30Gm
Fenugreek (Methi) seeds:20Gm
Turmeric:5Gm
Onions :1.5Kg
Peppercorns:50Gm
TEMPERING:

Coconut oil:1Lt
Mustard seeds:30Gm
Curry leaves:1Bunch
Red chilly:25Gm
Asafetida:50Gm





Pre-preparations
1.Clean, wash and boil turdal.
2.Cut brinjals and tomatoes into quarters; ladies fingers and drumsticks into 2-inch ling pieces; peel madras onions. Slice onions. Grate coconuts. Boil and prepare tamarind pulp.
3.For sambhar masala, lightly fry all ingredients using oil. Grind to a smooth paste.

Method

1.Add prepared vegetables to dal and cook till they are done.

2.Add salt, tamarind pulp and sambhar masala. Mix well.

3.Heat coconut oil. Add mustard seeds, curry leaves, red chillies and asafetida. Pour over sambhar. Mix well.

4.Garnish with green coriander and serve hot with boiled rice.




Standard
Orange brown in color, thick consistency of well-cooked and mashed dal with cubes of vegetables. Predominant pungent and taste with a hint of tamarind and coconut oil.