Prepare time: 15 min Cook Time: 25 min Ready in: 40min
For Boiling Dal
- 1 glass or 200 grams Toor dal/Kandi Pappu
- 1 liter water around
- 1/2 tsp turmeric powder
For Tamarind Juice
- 15 to 20 grams tamarind
- 200 ml water
- 1 major onion meagerly cut
- 3 green chilies vertically opening
- 1 carrot
- 1 drumstick
- 1 tomato
- 200 grams bottle gourd
- 4 sprigs curry clears out
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1/4 tsp turmeric powder
- 1 tsp red stew powder
- 1 tsp pepper powder somewhat pounded
- 1 tsp sambar powder
- 1 tbsp ghee
- 3 tbsp oil
- 1/4 container coriander clears out
Heating up the Dal
- wash Toor dal for 2-3 times.
- pour water up to 2 cms over the level of Toor dal.
- include turmeric powder, cover the dish with the top and concoct to 5-6 shrieks.
Splashing the Tamarind Juice
- absorb the tamarind water for 15 minutes.
- press out the water through a strainer.
- rehash the procedure until the point that the tamarind transforms into mash.
- crush the cooked dal until smooth.
- blend the dal with tamarind juice.add 1-liter water again and blend well.
Getting ready Sambar
- warm oil in an overwhelming bottomed vessel.
- include mustard seeds, cumin seeds, dried red chilies and sear until the point that they splutter.
- include all the vegetables(except tomato), salt and cook until the point when they wind up delicate.
- afterward, include turmeric powder, red stew powder, tomato and blend well.
- include dal & tamarind juice blend, blend well and heat to the point of boiling.
- when it begins to bubble, include sambar powder, somewhat pounded pepper powder, ghee and blend well.
- wait for 10 minutes on medium fire.
- include cleaved coriander and turn off the fire
Pure south Indian andhra sambar is ready........
Serve it with rice, dosa, idly or vada.