MATTI GULLA HULI

 MATTI GULLA HULI

Matti Gulla is a special type of brinjal available in the Udupi area of my Home State of Karnataka. In India, it's commonly called the brinjal, while as abroad it is more usually called the eggplant or the aubergine. Call it what you will, we make much use of it in our Indian cuisine. 

Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

Elsewhere in this blog, you will find recipes for different dishes made with brinjals, such as:-

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area of Karnataka

Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

Today's recipe is for a dish made withe very same Matti Gulla. It is for a Udupi-style Huli/sambar called Matti Gulla Huli. I have adapted this from the YouTube video Udupi Style Gulla Huli of Sudha's Kitchen. 

Notes:-

• This recipe assumes you have cooked toor dal ready. 
• We use the long green chillies which are less spicy for this dish. 
• It is preferable that you use coconut oil for best result, but any other cooking oil will do

We enjoyed this very much for lunch with hot steamed rice. 

Ingredients:

• Matti Gulla, 2 
• Tamarind - size of a lemon 
• Turmeric Powder, 1/4 tsp
• Jaggery, a small lemon sized ball
• Green Chillies, 4
• Coriander Leaves, 2 tbsp
• Curry Leaves, a sprig
• Asafoetida, 1/8 tsp
• Cooked Toor Dal, 1/2 cup 
• Salt, to taste
• Coconut Oil, 1/2  tsp + 1 tbsp

To Be Dry Roasted & Ground To A Powder:- 

• Urad Dal, 1 tbsp
• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 7-8

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Red Chillies broken into halves, 2
• Coconut Oil, 2 tsp

Method:-

Wash the gulla and remove the stalk and cut into big pieces. Immerse these pieces in a vessel of water to avoid discolouration

Soak a lemon-sized ball of tamarind in adequate lukewarm water for 10-15 minutes and extract the juice. 

Slit the green chillies

Chop the coriander leaves

In a kadhai, dry roast the urad dal on medium heat till it changes colour. Keep aside

Next dry roast the coriander seeds followed by the cumin seeds and fenugreek leaves on medium/low flame till they change colour. Keep aside

Add 1/2 tsp of oil to the kadhai and on medium heat roast the Byadgi Red Chillies till they become crisp

Allow all the above roasted ingredients to cool

Transfer to a small mixer jar and grind to a fine powder. Keep aside

In the same kadhai, heat 2 cups of water then add tamarind extract, turmeric powder, jaggery, slit green chillies and salt and bring to a boil 

Next add the gulla pieces, cover and cook on medium heat till they get done but take care that they don't get overcooked

To this add 3 tbsp freshly ground powder and 1 tbsp of coconut oil and mix well

Then add the chopped coriander leaves, curry leaves, asafoetida and the cooked dal

Mix well and let it come to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

In a small pan, heat 2 tsp of oil and on medium heat add the mustard seeds, when they splutter add urad dal and fry till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour this seasoning on to the Matti Gulla Huli 

Transfer to a serving bowl

Serve the Matti Gulla Huli with hot steamed rice 

AVARAKKAI KUZHAMBU

AVARAKKAI KUZHAMBU

One variety of beans that are commonly available in the winter months in Bengaluru where we live is Flat Beans, also known as Broad Beans. This is known as Chapparada Avarekayi in Kannada. In Gujarati they are called Surti Papdi  and are called Val Papdi in Maharashtra and Goa.

Flat beans are a good source of Vitamins for us apart from having numerous other health benefits. 

Today's recipe is for a delicious Kuzhambu (sambar) made with flat beans. I have adapted this from Avarakkai Kootan/Avarakkai Kuzhambu from the popular cooking site, Subbu's Kitchen. 

We tried this with hot steamed rice and appalams and it tasted just great! 

Ingredients:-

• Avarakkai (Flat/Broad Beans), 250 grams
• Tamarind, size of a lemon
• Toor Dal ( Split Pigeon Peas), 1/2 cup
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Asafoetida, 1/8 tsp

For the Masala Paste :-

• Chana Dal (Split Bengal Gram), 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillies, 4
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 2 tsp 

Method:-

Wash and de-string the flat beans and finely chop them

Soak the tamarind in lukewarm water for about 10 minutes and extract the tamarind juice

Wash and pressure cook the toor dal in 1 cup of water , along with turmeric powder, for 4-5 whistles or till done 

When the cooker is cool enough to handle, remove the cooked dal, mash it well and keep aside

In a thick-bottomed pan, heat oil and add the chana dal, coriander seeds, red chillies, and fenugreek seeds and roast on medium flame till the dal changes colour

Allow this to cool and transfer to a mixer jar

To this add the coconut gratings and grind to a smooth paste adding the required amount of water

Keep the masala/paste aside

In the same pan,  heat oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and saute for a few seconds 

Now add the chopped flat beans and turmeric powder and saute on high flame for about 2 minutes

Add 1 cup of water and cook till the flat beans get done

Add the tamarind extract, asafoetida and salt and mix well

Let it cook for about 10 minutes till the raw smell of the tamarind goes

Next add the mashed dal and the coconut-spices masala prepared earlier and mix well 

Add water as required to get a desired consistency - it should be thick  and not too watery

Bring this to a boil and allow it to simmer for a couple of minutes

Switch off the gas and transfer the Avarakkai Kuzhambu to a serving bowl

Serve with hot steamed rice and appalam

MULLANGI SAMBAR

MULLANGI SAMBAR

Radish, yet another commonly available vegetable is called Mullangi in Kannada, Tamil, and my mother tongue, Konkani. It is called Mooli in Hindi.

Described as being a power house of Potassium, Vitamin C and Fiber, radish has numerous health benefits. I make it a point to make dishes using radish from time to time.

Elsewhere in this blog, you will find recipes for dishes using radish such as:-

• Radish & Tomato Salad
• Mooli Parantha
• Mulangi Batate Sukke

One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The first method definitely saves time though I personally prefer the second. I have therefore used the second method in today's recipe for Mullangi Sambar.

I have adapted this from Radish Sambar from the well-known website Subbu's Kitchen.

While the radish can be cooked along with the thuar dal in the pressure cooker, I prefer to cook it separately on the stove top so that it gets cooked yet remains firm. You can garnish the sambar, if you wish, with chopped coriander leaves. .

The Mullangi Sambar can be served with steamed rice and also as an accompaniment for idli/dosa.

Ingredients:-

• Mullangi ( Radish), 2,  or about 180 to 200 grams 
• Thuar Dal, ( Split Pigeon Peas), 1/2 cup
• Turmeric Powder, 1/4 tsp
• Tamarind, size of a lemon
• Medium-sized Onion, 1
• Salt, to taste

To Be Ground To A Paste/Masala : 

• Fresh Coconut Gratings, 2 tbsp 
• Byadgi Red Chillies, 6
• Channa Dal, (Bengal Gram) 1 tbsp
• Coriander Seeds, 1 tbsp
• Fenugreek Seeds, 1/4 tsp
• Oil, 1 tsp

For Seasoning :

• Mustard Seeds,1 tsp
• Curry Leaves, a sprig 
• Oil, 2 tsp

Method :-

Wash and peel the radish and cut it into roundels

Peel and chop the onion
In some warm water, soak the tamarind for about 10-15 minutes and extract the juice. Keep aside.
Wash and cook the thuar dal in adequate water along with the turmeric powder in a pressure cooker for 3 whistles
Once the cooker cools, remove the cooked thuar dal, mash it and keep aside
Cook the radish in adequate water adding a little salt in a vessel till it gets done making sure that it does not get overcooked. Keep aside
Heat 1 tsp of oil in a kadhai and roast the Byadgi Red Chillies, Channa Dal, Coriander Seeds and Fenugreek Seeds till the chillies become crisp and the dal changes colour
Allow it to cool and transfer to mixer jar
Add the fresh coconut gratings and grind to a smooth paste adding water as required. Keep aside.
Heat 2 tsp of oil in the kadhai and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds
To this add the chopped onion and sauté for 2-3 minutes or till it becomes translucent
Now add the tamarind extract, mix well and bring to a boil and cook till the raw smell goes
Next add the ground paste prepared earlier, salt, and mix well and cook for another 5 minutes
Add the radish and cook for  a couple of minutes till it gets well blended with the masala
Now add the cooked and mashed thuar dal and mix well
Check for salt and add only if required
Adjust the consistency of the sambar by adding the required amount of water
Bring to a boil and allow it to simmer, then switch off the gas and transfer it to a serving bowl
Serve hot with steamed rice. This also goes well with idli/dosa.

ARACHUVITTA SAMBAR

ARACHUVITTA SAMBAR

The popular South Indian accompaniment called Sambar made with lentils and vegetables can be prepared in different ways. Sambar, which is served with steamed rice, forms an integral part of the traditional South Indian meal.

One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The second type of sambar in which the masala is made with ingredients that are freshly ground is called Arachuvitta Sambar in Tamil. This can be made with one or more vegetables.

Today's recipe has been adapted from Arachuvitta Sambar from the popular website Subbu's Kitchen.

Ingredients:-

• Split Pigeon Peas (Toor Dal), 1/2 cup
• Tamarind, size of a small lemon 
• Sambar Onions/ Baby Onions, peeled, 10-12
• Small-sized Tomato, 1
• Drumstick, 1
• Carrot, 1
• Potato, 1
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Asafoetida, (Hing), 1/8 tsp 
• Coriander Leaves, 2 tbsp for garnish

To Be Roasted & Ground To A Paste : 

• Coriander Seeds, 2 tbsp
• Bengal Gram ( Chana Dal), 1 tbsp
• Peppercorns, 1/2 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillis, 6
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning: 

• Mustard Seeds, 1 tsp
• Slit Green Chilli, 1
• Curry Leaves, a few
• Oil, 1 tbsp 

Method:-

Wash the vegetables. Cube the carrot and potato, chop the tomato, and peel and cut the drumstick into 1" pieces

Soak the tamarind in a bowl of warm water for about 10-15 minutes and extract the juice. Keep aside
Wash the toor dal and pressure cook adding a little turmeric powder and the required amount of water for about 3-4 whistles or till the dal is fully cooked
Once the cooker cools, remove the cooked dal and mash it. Keep aside
Heat 1 tsp of oil in a pan and on medium heat roast the Coriander Seeds, Bengal Gram ( Chana Dal), Peppercorns, Fenugreek Seeds, Byadgi Red Chillis, till the dal changes colour and the chillies become crisp
Allow them to cool and transfer to a small mixer jar
Grind these roasted ingredients along fresh coconut gratings to a smooth paste adding just the required amount of water. Keep aside
In the same pan, heat oil again and on medium heat add the mustard seeds. When they splutter, add the slit green chilli and the curry leaves and saute for a few seconds
To this add the sambar onions, and saute till they turn translucent
Now add the chopped tomato, potato, carrot and drumsticks
Saute for a couple of minutes, add water and cook till they are half done
Add the tamarind extract and the asafoetida and cook till the raw smell goes
Next add the mashed dal, mix well, and bring to a boil
To this, add the ground paste and mix well
Adjust the consistency of the sambar by adding water as required and cook for another 2 minutes
Lastly, garnish with coriander leaves
Serve hot with steamed rice and pappadams

MURUNGAKKAI KARA KUZHAMBU

MURUNGAKKAI KARA KUZHAMBU

It is that time of the year when drumsticks are available in plenty. I make a number of dishes using drumsticks, which as you would know are called : Mashingasaang in my mother tongue, Konkani; Shevgyacha Shenga in Marathi, Sahajan in Hindi, Murungakkai in Tamil, and Nuggekkai in Kannada.

Elsewhere in this blog, you will find recipes for Potato & Drumsticks Upkari, and Magge Mashingasaang Koddel, which are popular dishes in our GSB Konkani cuisine and Shevgyachya Shenganche Pithla from Maharashtrian cuisine.

My friend, Sandhya N. Kamath pointed out a recipe from Tamilnadu called Murungakkai Kara Kuzhambu which I tried out and we liked very much. This is adapted from Murungakkai Kara Kuzhambu by Hema Subramanian of Home Cooking.

The recipe called for the use of gingelly oil but since I don't ordinarily use it, I used my regular Saffola cooking oil.

Ingredients :-

Murungakkai (Drumsticks), 2, cut into pieces

Chana Dal, ( Bengal Gram),  1 tsp

Urad Dal, ( Black Gram Dal) , 1 tsp

Mustard Seeds, 1/2 tsp

Cumin Seeds, 1/2 tsp

Byadgi Red Chillies, 3

Asafoetida, 1/4 tsp

Fenugreek Seeds, 1/4 tsp

Garlic Cloves, 7-8 

Baby Onions/ Shallots, peeled, 1 cup 

Curry Leaves, a sprig

Medium-sized Tomato, chopped, 1

Turmeric Powder, 1/4 tsp

Chilli Powder, 1 tsp

MTR Sambar Powder, 3 tsp

Salt, to taste

Oil, 2 tbsp

Tamarind Puree, 1/2 cup  

Water, 1 and 1/2 cups 

Method:-

Wash and cut the drumsticks, without peeling them, into pieces of about 1 and 1/2 inches
In a thick bottomed kadhai, heat oil and on medium heat add the chana dal and urad dal, followed by  mustard seeds, then cumin seeds, red chillies, asafoetida, and fenugreek seeds

When the mustard seeds splutter add the garlic cloves and saute 

Reduce the flame and add shallots and curry leaves and mix well

Next add the chopped tomato and cook for 2-3 minutes till they become soft 

To this, add turmeric powder, chilli powder, sambar powder and salt

Now add the drumstick pieces, the tamarind puree and water and bring to a boil 

Lower the flame, cover and cook for about 10 minutes or till the drumsticks get done and the oil separates
Transfer to a serving bowl
Serve hot with steamed rice

SHALLOT SAMBAR/ CHINNA VENGAYA SAMBAR

SHALLOT SAMBAR/ CHINNA VENGAYA SAMBAR

In South India, we refer to small onions used for making sambar as shallots. They are also called Baby Onions and are much smaller in size than the regular onions.  Elsewhere in this blog you will find the recipe for Ulli Theeyal, a popular dish from Kerala made using shallots.

One of the most famous dishes prepared using shallots is the famous Chinna Vengaya Sambar of Tamilnadu. This goes great not only with rice at the meal but also as an accompaniment with idli, dosa, etc at breakfast.

It takes more time and effort to peel the shallots but I can assure you the sambar makes it worth it. Fortunately, peeled shallots are readily available, for a price of course, in many Supermarkets these days.

Today's recipe has been adapted from Onion Sambar/Vengaya Sambar from the popular blog, Subbu's Kitchen. We tried this out and it was very aromatic and so delicious!

Ingredients:

• Shallots, ( Baby Onions), 250 gms or 25-30 nos. approx. 
• Tur Dal, (Arhar Dal), 1/2 cup
• Tamarind, lemon-sized ball
• Turmeric Powder, 1/4 tsp
• Salt, to taste 
• Coriander Leaves, finely chopped, for garnish

To Be Roasted & Ground Into A Paste ;

• Asafoetida, (Hing), 1/4 tsp
• Byadgi Red Chilies, 7-8
• Channa Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Fenugreek Seeds, 1/4 tsp
• Shallots, peeled, 5
• Coconut Gratings, 2 tbsp
• Oil, 2 tsp (for roasting) 

For Seasoning: 

• Mustard Seeds, 1 tsp
• Curry leaves, a few
• Asafoetida, a pinch
• Oil, 2 tsp

Method:

Wash and peel the shallots 

Wash and cook the tur dal in adequate water adding the turmeric powder, in a pressure cooker for 3-4 whistles or till it gets well cooked. Once it cools, remove the cooked dal from the pressure cooker, mash it and keep aside
Soak the tamarind in warm water and extract the juice. Keep aside.
Heat 2 tsp of oil in a pan and when it gets hot, add the asafoetida and fry for a few seconds till it gives off a good aroma
Add the red chillies and when they get roasted remove them and keep aside.
In the same pan, add the channa dal, coriander seeds, and fenugreek seeds and fry them on medium flame till the dal changes colour
Once they are cooled, transfer the roasted red chillies, channa dal, fenugreek seeds and coriander seeds to a mixer and grind them along with the coconut gratings and 5 peeled shallots to a smooth paste adding a little water. Keep the ground paste aside.
Heat 2 tsp of oil in a pan  and when it gets hot add the mustard seeds on medium flame and when they splutter add the curry leaves and a pinch of asafoetida and saute for a few seconds
Now add the remaining peeled shallots and saute till they turn transparent and continue till they turn slightly golden in colour. (Do not saute them excessively as this will make them burnt and taste bitter.)
Add the tamarind extract and salt, mix well and bring to a boil for about 5 minutes or till the raw smell of the tamarind goes
Next add the cooked and mashed tur dal and the ground paste prepared earlier and mix well
To this add the required amount of water to get the sambar consistency and bring to a boil
Let it simmer for about 5 minutes, switch off the gas and finally garnish with the chopped coriander leaves

VENDHAYA KEERAI SAMBAR

VENDHAYA KEERAI SAMBAR

In many households in South India, the consumption of rice is considerable as it is the staple food. Hence, sambar, the versatile accompanying gravy/curry made of lentils and vegetables is equally popular. It is used with rice as also with items like idli, dosa, vada, etc.

There are different types of sambar. For example, elsewhere in this blog, you will find recipes for Mixed Vegetables Sambar, Radish Sambar, and Thakkali Kulambu.

The name for today's sambar comes from fresh fenugreek leaves being called Vendhaya Keerai in Tamil. This recipe has been adapted from Methi Sambar/ Vendhaya Keerai Sambar from the well-known blog, Subbu's Kitchen.

It tasted delicious and I hope you will enjoy it as much as we did.

Ingredients:

• Fenugreek Leaves, (Vendhaya Keerai), 1 cup
• Baby Onions, 15-20
• Toor Dal ( Split Pigeon Peas), 1/2 cup
• Tamarind, lemon sized, 1
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Mustard Seeds, 1 tsp
• Curry Leaves, a few
• Oil, 2 tsp

Grind Together:

• Byadgi Red Chillies, 8
• Coriander Seeds, 1 tbsp
• Channa Dal, ( Bengal Gram), 1 tbsp
• Coconut Gratings, 2 tbsp
• Baby Onions, 3
• Oil, 2 tsp

Method:

Pluck the fenugreek leaves from their stems and wash thoroughly. Roughly chop them and keep aside.
Wash and cook the toor dal in a pressure cooker for 2-3 whistles or till the dal is cooked.
Once the cooker cools, remove the cooked dal and mash it immediately, and keep aside
Soak tamarind in warm water for about 10 minutes and extract the juice. Keep aside

Heat oil in a small pan, and when it gets hot, on medium flame, add red chillies, coriander seeds and channa dal
Fry till the dal turns golden brown and the chillies become crisp

Allow this to cool and transfer to a small mixer jar
Grind the above roasted ingredients along with coconut gratings and 3 baby onions to a smooth paste using just the required amount of water. Keep aside.

Heat oil in a pan and when it gets hot add the mustard seeds

When they splutter add curry leaves and fry for a few seconds

Now add the 15-20 baby onions and fry for a couple of minutes

Add a little water and cook the onions on medium/low flame for about 2 minutes

When the onions are half-done, add the roughly chopped fenugreek leaves and a little salt. Mix well

Sprinkle some water and cook the fenugreek leaves and onions completely 

When they are cooked, add the tamarind extract, turmeric powder, and salt (remember you have already added a little salt earlier)
Mix well and boil the mixture till the raw smell of the tamarind goes

Then add the mashed toor dal and stir well

Add the ground paste which you have prepared (of chillies, dal, coconut gratings and baby onions) and mix well
Lastly, boil the sambar and simmer for 2-3 minutes on medium flame
The vendhaya keerai sambar is ready to be served

MIXED VEGETABLES SAMBAR

MIXED VEGETABLES SAMBAR

As you know, Sambar is an integral part of South Indian cuisine. These days mainly due to the lack of time or for greater convenience many people use the store bought sambar powder, but in the old days, sambar powder used to be made in most homes.

However, in today's recipe we don't use sambar powder at all as the sambar is made by grinding the spices to make the sambar masala. This has a taste of its own.

My friend Priya R. Shenoy shared with us her mother's recipe for a sambar made of lady's fingers. I have adapted this to make Mixed Vegetables Sambar. As I always do, I used the Byadgi variety of Red Chillies popular in Karnataka which gives the dish a brighter colour. I hope you will enjoy it as much as we did.

Ingredients:

• Tur Dal, 1/2 cup
• Beans, 10
• Carrot, 1
• Potato, 1
• Tomatoes,3
• Tamarind, small marble sized ball
• Turmeric Powder, 1/2 tsp
• Salt, to taste

To Roast in Oil:

• Red Chillies, 10-12
• Coconut Gratings, 1 and 1/2 tbsp
• Coriander Seeds, 2 tsp
• Urad Dal, 1 tsp
• Jeera, (Cumin Seeds), 1/2 tsp
• Methi Seeds, (Fenugreek) 1/4 tsp
• Pepper Corns, 5-7
• Hing, (Asafoetida), 1/2 tsp
• Oil, 1 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Broken Red Chillies, 1-2
• Oil, 1 tsp

Method:

Wash and cut the beans, carrot, potato, and tomatoes. Cook them and keep aside.
Pressure cook the tur dal for three whistles. Allow it to cool, remove the cooked dal and mash it well.
Heat 1 tsp of oil in a kadhai. When it gets heated, roast together all the ingredients listed for roasting above, till the coconut gratings turn brown and you get a good aroma
Allow it to cool then grind the roasted ingredients in a mixer along with tamarind, adding required amount of water, to a smooth paste

In a vessel, add the ground masala to the cooked vegetables,
Add turmeric powder and salt
Mix well and bring it to a boil
Now add the cooked and mashed dal and the required amount of water to make the sambar of the consistency you desire. It should not be too thick or too watery.
Bring to a boil and let it simmer till the dal and vegetables are well blended
Finally, season the sambar by adding 1 tsp of oil in a kadhai. When it gets heated, add the mustard seeds. When they splutter, add the curry leaves and 1-2 broken red chillies
Pour the seasoning onto the sambar
Serve hot with rice or idli-dosa etc.

RADISH SAMBAR

RADISH SAMBAR

Sambar is a typical South Indian dish generally had with rice. This is adapted from a recipe for sambar by Chandra Padmanabhan, the vastly experienced cookery expert of South Indian cuisine from yesteryear. If I remember correctly, this recipe was from her book, "Dakshin". Actually the recipe was for Vengaya Sambar, made of small onions or shallots, but I have modified it to make Mullangi Sambar in which radish or mullangi is the main vegetable.

There are two methods of preparing sambar. What is more common these days is the use of ready made off the shelf sambar powder. However, this recipe involves making the sambar by grinding the required spices yourself. This isn't as difficult as it might sound, and it gives you the authentic flavour the sambar is meant to have.

Ingredients:

• Radish, 2-3
• Potatoes, small sized, 2
• Thuar dal, 1/2 cup
• Turmeric powder, 1/2 tsp
• Tamarind, lemon-sized 
• Coriander leaves, chopped fine, (for garnishing)
• Salt, to taste

For the masala:

• Grated coconut, 3-4 tbsp
• Oil, 2 tsp
• Fenugreek  (methi) seeds, 1/2 tsp
• Red chillies, 6-8
• Asafoetida powder, (hing), 1/4 tsp
• Cumin seeds, (jeera), 1 tsp
• Coriander seeds, 3 tbsp
• Bengal gram dal, 1 and 1/2 tbsp
• Poppy seeds 2 tsp

For tempering:

• Oil, 2 tbsp
• Mustard seeds, 1 tsp
• Cumin seeds, 1 tsp
• Fenugreek seeds, 1/2 tsp
• Red chilli, halved, 1
• Curry leaves, a few

Method:

Wash and clean the radish and potatoes. 

Peel and cut the radish into rounds. Keep aside.
Peel and cut the potatoes into bite sized cubes
Soak the tamarind in 1 and 1/2 cups of water and extract the juice and set aside

Pressure cook the dal and set aside

Cook the radish and potatoes.
To make the paste: Fry in 2 tsp oil the fenugreek seeds, red chillies, asafoetida, cumin seeds, coriander seeds, Bengal gram dal and poppy seeds.
Grind to a fine paste, adding the coconut gratings using very little water. Set aside.

Heat 2 tbsp of oil and add all the ingredients for tempering in the order mentioned.
Next add the cooked radish and potatoes 

Add the tamarind juice, turmeric powder and salt.

Cover and simmer for 5 minutes till the raw smell of the tamarind juice disappears

Add the cooked dal and the ground masala paste and cook for another 5 minutes till everything blends well

If the sambar is too thick, add 1/4 cup of water or as required to get the consistency you prefer and bring to a boil

Garnish with chopped coriander leaves
Serve hot with rice