Ingredients:
Green Chilli – 10 to 15
Sambar Onion – 15
Tamarind Extract – 1 cup
Jaggery – 2 tsp
Dhaniya Powder – 3 tsp
Turmeric Powder – 1 tsp
Oil
To Grind:
Fenugreek – 2 tsp
Jeera – 2 tsp
Coconut – 1/2 cup
Roasted Gram – 1/4 cup
Cashewnuts – 10 to 15
Method:
1. Heat 1/2 tsp oil in a pan.
2. Fry the fenugreek, jeera, chopped small onions, dhaniya powder and turmeric powder for 10 seconds.
3. Remove and grind them nicely.
4. In an another pan, lightly fry the coconut, roasted gram and cashew nuts.
5. Grind these as well and keep aside.
6. Fry the green chillies and mix it with tamarind extract. Then grind to a thick paste.
7. Heat oil in a pan.
8. Add the green chilli paste and 1 to 2 cups of water.
9. Let it boil.
10. Add the jaggery, cashew-coconut paste and continue to boil.
11. Add the ground fenugreek-jeera-small onion paste.
12. Let it boil for 10 to 15 minutes.
13. Heat 1 tsp of oil, add mustard seeds and urad dal.
14. Pour this on top of the sambar.
15. Serve the sambar with idli, dosai or with plain rice.
