Wash the carrots & cut into ( medium thickness) round slices.
Wash the tomatoes well & chop into medium size pieces.
Peel the small onions & keep aside.
Soak the tamrind & prepare the extract.
Wash the dhall & pressure cook the dhall with turmeric powder & gingilli oil.
While pressure cooking, you can add the tomatoe pieces, carrots & peeled whole
small onions,keeping two tbsps of small onions aside for grinding purpose.
Heat a small pan with 1tbsp of oil,add the dhania, chennadal, jeera, pepper,a
few curry leaves, one by one & fry till golden brown.
When roasted, add the red chillies & fry for few minutes & add the coconut &
fry for few minutes.
Grind the paste in the mixie into a smooth paste.Add the 2tbsps small onions in
the end & grind.
Add the ground paste,tamrind extract & salt to the cooked mixture.
Boil the sambhar adding enough water for 10 minutes in medium flames.
Add washed curry leaves & sauté mustard seeds. Serve hot with steaming hot
idlies.
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