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40
Sambar
(Red Gram and Vegetable Curry Tamil
Style)
Serves 8 Pressure Cooking Time 4 minutes
1
4 cup + 1 tbsp
/
25 g
tamarind seeds removed before
measuring
1 cup
/
240 ml
hot water
1
1
2 tbsp
/
22.5 ml
vegetable oil
6
whole dry red chillies
3
whole dry red chillies
(Kashmiri)
1 tbsp
/
15 ml
chana dal
1 x
1
2 inch
/
1.3 cm piece
asafoetida
1
2 cup
/
40 g
coconut grated
2 sprigs
curry leaves
1
4 cup
/
60 ml
coriander seeds
1
2 tsp
/
2.5 ml
cumin seeds
1
2 tsp
/
2.5 ml
fenugreek seeds
5
1
2 cups
/
1.3 litres
water
1 cup
/
200 g
tuvar dal
1
2 tsp
/
2.5 ml
turmeric
1 tbsp + 1 tsp
/
20 ml
salt
1 medium (3
1
2 oz
/
100 g)
onion cut into 6 pieces
2
drumsticks cut into 2 inch
/
5 cm long pieces
Tempering
2 tbsp
/
30 ml
vegetable oil
1
2 tsp
/
2.5 ml
mustard seeds
1. Put tamarind in a stainless steel or glass bowl. Add hot water.
Keep covered 30 minutes. To extract tamarind pulp: Place a sieve
over a stainless steel or glass bowl. Put soaked tamarind into sieve,
reserving liquid. Push tamarind through sieve adding a little of the
reserved liquid from time to time. Scrape pulp off sieve into the bowl.
Using all reserved liquid, keep rubbing tamarind through sieve till all
pulp has been extracted. Discard tamarind in sieve.
2. In a pan, heat oil on medium heat about 1 minute and roast
together whole chillies, chana dal, asafoetida, coconut, 1 sprig curry
leaves, coriander, cumin and fenugreek seeds till coconut turns golden
brown.
3. Grind roasted ingredients into a paste, adding a little water
(
1
2 cup
/
120 ml) from time to time.
4. Pour 3 cups
/
720 ml water in cooker. Add tuvar dal, turmeric
and salt. Stir.
5. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 4 minutes.
6. Remove cooker from heat. Allow to cool naturally.
7. Open cooker. Mash dal completely with back of a ladle to blend
with liquid. Add tamarind pulp, ground paste, onion, drumsticks,
remaining curry leaves (1 sprig) and water (2 cups
/
480 ml). Stir.
8. Close cooker. Bring to full pressure on high heat. Remove cooker
immediately from heat. Release pressure by placing cooker in about
42


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