No. of Portions:100
Fenugreek (Methi) seeds:20Gm
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.
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.
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.