Spicy Sambar

Spicy Sambar 

Sambar (vegitable soup) is the star of all south Indian vegetarian dishes, and it can be served with  idly, dosa, rice and even chappathies..
 

Ingredients

Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste

Masala

Whole Dried Red Chiles 6-8Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick

To Garnish

Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method 
Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc…

Notes: You can also grind few tbsps of grated coconut along with tomato and add to sambar.