Masala Sambar - South Indian recipe

Masala Sambar - South Indian recipe

A very good south Indian dish which goes well with Idli's, Dosa's, Adai, Rice, Uppuma, etc.

Ingredients
Masala for grinding: Fry all these ingredients on medium to low flame do not allow it to burn.
Dry Chilies 6-8 (or to your taste)
2 Tablespoons Coriander Seeds
1/4 teaspoon Methi Seeds
Fry in one tablespoon oil when the seeds are fried nice & brown & a good aroma arises
Add the Coconut Scraped of ½ a fresh coconut (or you could use Desiccated Coconut, if Fresh Coconut is not available)
Fry till golden brown add the asafetida - 2 big Pinches – remove from heat & grind to a smooth paste with the tamarind pulp water or with plain water.
Keep aside Extract the pulp for a small ball of tamarind & keep aside.
Vegetables (as per your liking, e.g. Yellow Pumpkin, Radish, Sambar Onions, etc), 1 Cup cooked Tur Dhal; Salt to Taste, 1 Tablespoon oil for broiling Masala

For Seasoning:
Few sprigs of Curry Leaves;
3-4 Dry Chilies;
1/2 teaspoon Mustard Seeds;
2 Tablespoons of Oil or Ghee

For Garnishing:
Chopped Coriander Leaves 1 1/2 Tablespoons or to taste.

Preparation
Method: Broil the Dry Chilies, Coriander Seeds, & Methi Seeds in a tablespoon of oil to a red color - as the mixture is reaching a reddish color add the Scraped Coconut & keep stirring till Coconut too becomes brown, remove from heat & keep aside to cool.
Take the Tamarind Pulp place it on fire & bring to boil let it bubble nicely, lower flame, add the Vegetables, salt & asafetida powder & cook until vegetables are done.
In the meantime take the broiled Masala/ Coconut mixture, place in a Mixer Jar, add the cooked Dhal, & sufficient water & grind to a nice paste not too smooth - Add this Ground Masala/Coconut/Dhal paste to the cooking Vegetable/Tamarind mixture, let it bubble nicely.
Season with Curry Leaves, Mustard Seeds, & Dry Chilies. Garnish with Chopped Coriander leaves.
This Sambar could be eaten with Rice, Dosas, Adai, Idli etc.

Enjoy it!