Ingredients
Toor dal / Tuvara parippu – 3/4 cup
Turmeric powder – 1/2 tsp
Salt as needed
Drumsticks / Muringakaya – 2 nos
Potato – 1 no
Tomato – 1 medium
Ladies finger / vendakka – 4 – 5 nos
Onion chopped – 1 small
Green chilli slit / pacha mulaku – 2 nos
Tamarind / Puli – 1 goosberry size
Coconut oil – 1 tsp
Grated coconut – 1 cup
Fenugreek seeds powder/ uluva podi – 1/2 tsp
Coriander powder / malli podi – 3 tsp
Red chilli powder – 1 1/2 tsp
Asafotedia – a small piece
Curry leaves
For tempering
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 2 pinch
Dry red chillies – 2 no
Curry leaves
Asafotedia powder – 1/2 tsp
Preparation
Wash dal well, then add to a pressure cooker, add salt, turmeric and water then cook it well. Once the pressure is gone add potato and drum stick, cook it well. Heat a pan, add coconut, roast it until it become golden brown, add hing and curry leaves, and dry chilly, mix well, now add masala powders, combine well, then turn off flame. Grind it with water after the heat is gone. Heat another pan, add oil, then add okra, onion and tomato, saute it well, then add cooked dal, drumstick and potato, allow it to boil, pour coconut mix and tamarind juice, boil it well. Finally, season the curry with coconut oil, mustard, dry chilly, curry leaves and fenugreek.
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