Wash and pressure-cook dal in two and a half cups of water with turmeric powder and one teaspoon of oil. Mash the cooked dal lightly with a wooden spoon.
Soak tamarind in one cup of warm water. Remove the pulp, strain and keep aside.
Wash, remove stems and slit green chillies. Wash and cut drumsticks into two and half inch pieces. Clean, wash and chop coriander leaves. Wash and pat dry curry leaves.
Heat remaining oil in a thick-bottomed pan, add mustard seeds, stir-fry till it starts to crackle. Add whole red chillies, fenugreek seeds and asafoetida powder.
Add slit green chillies, curry leaves and drumsticks and cook on medium heat stirring continuously for four to five minute.
Stir in tamarind pulp, sambhar powder, salt and one cup of water.
Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add boiled dal and simmer for two to three minutes.
Blend rice flour in a quarter cup of water and add to sambhar. Stir well and cook further for two to three minutes, stirring occasionally.
Sprinkle chopped coriander leaves and serve hot.
Chef\'s Tip
You can use different vegetables like white radish, ladyfinger, pumpkin, brinjal, sambhar onion, etc., either individually or in any combination. In south India, each family has its own style o f making sambhar. |
