DIP SAMBAR- 2

 INGREDIENTS:-

1. Onion              2
2. Tomatoes        3
3. Salt                  3 tsp
4. Tamarind         1 tbsp
5. Jaggery            1 tbsp
6. Water               5 cups
7. Oil                   1 tbsp
8. Turmeric          1 tsp

FOR GRINDING:-

1. Coconut                1/2 cup
2. Red chilies            10
3. Byadagi chilies     10
4. Bengal gram         2 tbsps
5. Urad dhal              1 tsp
6. Rice                       1 tsp
7. Coriander seeds     1 tbsp
8. Cumin seeds          1 tsp
9. Methi seeds           1/4 tsp
10. Pepper                   10
11. Curry leaves          handful
12. Oil                         1 tbsp

FOR SEASONING:-

1. Mustard seeds        1 tsp
2. Urad dhal               1 tsp
3. Bengal gram          2 tsp
4. Curry leaves           few
5. Red chilies              5
6. Hing                        1 tsp
7. Coconut oil             3 tbsp
8. Coriander leaves     handful

METHOD:-

• Heat 1 tbsp of oil and fry the masala ingredients until rice puffs up.
• Fry until the curry leaves are crisp, spread on a plate and cool it.
• Slice onion, cut tomatoes, and coriander leaves, grind masala to a smooth paste.
• Heat 1 tbsp of oil saute onion for 1 minute and add tomatoes, turmeric, salt and fry.
• Mash tomatoes, add masala paste, tamarind paste ans jaggery, water and stir.
• Cook for 3 whistles, check salt and heat 3 tbsps of oil add seasoning.
• Splutter mustard seeds, fry dhal, hing, curry leaves and red chilies.
• Pour over sambar, garnish with coriander leaves.
• Serve with tatte idly, normal idlies, dosa.