To serve 4 persons
|Oil ||3 tbsp|
|Fenugreek ||¼ tsp|
|Curry leaves ||1 sprig|
|Whole Shallots ||100 g|
|Toor dal ||125gm|
|Melam Turmeric Powder ||½ tsp|
|Tamarind ||½ lemon size|
|Melam Idli Sambar Masala ||2 tsp (not heaped)|
|Tomato chopped ||3 nos medium sized|
|Yellow Pumpkin (small pieces) ||1 cup|
|Drumstick ||4 nos|
|Jaggery (optional) ||1 tbsp (not heaped)|
|Coriander leaves ||1 sprig|
|Salt ||To taste|
|Water ||2 cups (300ml)|
|Sliced Shallots ||1 tbsp|
|Round Red chilli ||6 nos|
|Mustard ||¼ tsp|
|Curry Leaves ||1 sprig|
|Oil ||1 ½ tbsp|
• Wash and pressure cook the dal with turmeric powder and 1 tbsp oil.
• (Cooked Dal need to be little coarse).
• Soak tamarind in one cup of water and keep it aside.
• Heat 2 tbsp oil in a pan, add fenugreek, curry leaves, whole shallots and saute till translucent.
• Then add tomato, saute until mashy.
• Now add Melam Idli Sambar Masala, drumstick and yellow pumpkin.
• Add water, salt to taste and cook well for a while.
• Now add cooked dal, tamarind water and adjust the salt.
• Simmer it for 3 to 4 minutes and remove it from heat.Tempering:
• Heat oil in a pan.
• Add the ingredients for tempering and transfer it to the sambar.
• Garnish with coriander leaves and cover with lid immediately.Optional:
• Jaggery can be added after tamarind water.