Ingredients
- ½ cup Toor dal
- Two tablespoons Tamarind extract thick
- 2 Tomato
- 3 Green chillis
- One teaspoon Sambar powder
- ¼ teaspoon Turmeric
- Two tablespoons Coriander leaves chopped
- 15 Small onion
- 1 Red chilli
- One tablespoon Ghee
To temper
- Two teaspoon Ghee
- ½ teaspoon Mustard
- One teaspoon Cumin seeds/ jeera
- 1 Curry leaves sprig
- ¼ teaspoon Asafoetida / Hing
By reading this article, discover how to make a palatable, mildly delicious sambar for small idlis!
Instructions
To prepare the dal, soak the tamarind in water, add turmeric, a pinch of asafoetida, and a red chili. Pressure boil the dal for four to five whistles.
From the tamarind that has been steeped, extract the juice.
Once finished, well-mash the dal. Using the ingredients listed under the “To Temper” table, heat the kadai and then temper it.
Add peeled, diced green chilies and cook for one minute.
Add the salt and the chopped tomatoes, and cook until the tomatoes are tender.
Bring to a boil while adding adequate water and tamarind juice.
Sambar powder, turmeric, and any necessary salt should be added.
Add the chopped coriander leaves after bringing them to a boil. A three-minute boil.
Mix thoroughly after adding the cooked dal. At this point, if you desire, you can add a small amount of jaggery.
Boil for two minutes over a medium burner after bringing to a boil. Finish with ghee.
METHOD
- To prepare the dal, soak the tamarind in water, add turmeric, a pinch of asafoetida, and a red chili. Pressure boil the dal for four to five whistles. From the tamarind that has been steeped, extract the juice.
- Once finished, well-mash the dal. Using the ingredients listed under the “To Temper” table, heat the kadai and then temper it. Add peeled, sliced green chilies and cook for one minute.
- Add the salt and the chopped tomatoes, and cook until the tomatoes are tender.
- Bring to a boil while adding adequate water and tamarind juice. Sambar powder, turmeric, and any necessary salt should be added. Add the chopped coriander leaves after bringing them to a boil. 3 minutes of boiling
- Mix thoroughly after adding cooked dal. At this point, if you desire, you can add a small amount of jaggery. Boil for two minutes over a medium burner after bringing to a boil. Finish with ghee.
Eat hot as supper or an evening snack. We adore using it when we only have idli batter but want something extra for supper.