Ingredients:
Toor Dal – 2 tblsp, boiled
Onions – 2, finely chopped
Drumsticks – 2, chopped into 1/2 inch pieces
Turmeric Powder – 1/2 tsp
Sambar Powder – 2 tsp
Tamarind Extract – 1 cup
Salt as per taste
Oil as required
To Grind:
Bengal Gram Dal – 1 tsp
Gasa Gasa – 1 tsp
Onions – 2 tsp, finely chopped
Coconut – 2 tsp, grated
Cardamoms – 2
Cloves – 2
Cinnamon – a small piece
Garlic – 2 cloves
For Tempering:
Saunf – 1 tsp
Bay Leaf – 2
Method:
1. Heat little oil in a pan over medium flame.
2. Fry the ingredients to grind for 60 seconds and grind to a fine paste.
3. Add the tamarind extract to a pan over medium flame.
4. Add turmeric powder, salt and sambar powder.
5. Bring to a boil.
6. Heat a little oil in a pan.
7. Saute the onions and drumsticks for 2 minutes.
8. Add to the tamarind extract.
9. Bring to a boil.
10. Add the ground paste, dal and simmer for a minute or two.
11. Fry the tempering ingredients in little oil and add to the sambar.
12. Serve hot.
