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This curry is the best combination with Idli [aka steamed rice pancakes] .
Ingredients:
Tur dal-1/2 cup
Shredded coconut-1 cup
Red chili-5-7
Coriander seed -3 tsp
Fenugreek seeds (मेथी )-1/4 tsp
Curry leaves - 4 sticks
Asofoetida [हींग]- crystal of 1 cm
Sambhar masala powder [available off -shelf in kirana/grocery stores] - 4 tsp
Oil-1/4 cup
Mustered seeds- 3 tsp
Water-1 cup
Vegetables
Onion-2
Tomato-2
Eggplant-1
Beans-10
Flower-
Cut all vegetables into small pieces.
Method:
Prepare steamed tur dal: Take tur dal in pressure cooker and add 1 to 11/2 cup water. Allow for two to three cooker whistles. Allow the pressure vessel to cool down and remove the dal.
To Prepare Curry Masala-
Fry red chill,coriander seeds, Asafoetida in 5 tsp of oil, then grind along with shredded coconut,curry leaves,sambala masala in a grinder / mixer.
Final Preparation:
Put a seasoning of mustered seed and curry leaves in oil, then add onion and fry it .When onion is half fried add all vegetables and fry once again for about 5 min.
Put water and allow it to cook for about 15 min. Check in between whether all the vegetables are cooked properly.
Put all the steamed tur dal and masala and boil it .
When it starts boiling properly all coriander leaves, and switch off the flame .
Special Note: Don't boil it after you add coriander leaves, it will give you different taste.
Sambar is ready to serve along with Idli
