Sambar for White Rice

Serves 4 


Category - Lunch / Dinner


Toor Dal - 3tbsp

Coriander Seeds - 3tsp

Dry Red Chillies - 5 to 6Nos.

Split Bengal Gram - 1tsp

Fennel Seeds - 1/4tsp

Asafoetida - A pinch

Okra / Ladies Finger - 30g

Onions - 30g

Eggplant / Purple Brinjal - 30g

Drumsticks - 100g

Turmeric - A pinch

Salt to taste
Tamarind paste to taste

For Tempering - 

Onions - 10g (Sliced)

Curry Leaves - 1Sprig

Red Chillies - 2Nos.

Mustard Seeds - 1tsp

Ghee - 2tsp

Boil the Dal and veggies which are cut into even sizes.

In a blender, powder all the spices.

In a pan add the cooked Dal and veggies, to this add the ground powder and a little water. Let it boil for few mins then add the tamarind paste, turmeric and salt.

Bring it to boil, check for seasoning and remove from heat.

Lastly make the tempering and pour on the Sambar, mix well and serve hot with white rice.

VARIATION - You can use any veggies of your choice. You can also use only one variety of veggies.