Ingredients:
1 Ball of Tamarind (size of one small gooseberry)
3-4 Small Ripe Mangoes (juicy, any variety)
1 tbsp Coriander Seeds
1 tbsp Toor Dal (Split Pigeon Peas)
½ tsp Methi (Fenugreek) Powder
½ tsp Pepper
½ tsp Hing (Asafoetida)
1 pinch Turmeric
3-4 Red Chillies
2-3 tbsp Grated Coconut
¼ cup Toor Dal, Cooked
For Tadka (Seasoning)
Mustard Seeds
Methi Seeds
1 Red Chilli
Curry Leaves
2 tbsp Ghee
Procedure:
1
Soak the tamarind in one cup of water, then squeeze the tamarind into the water and put the water aside in a vessel.
2
Peel the mango and add the mango pieces (seed can also be added) to the vessel.
3
Add salt to taste, a pinch of turmeric, and hing. Boil it for 15-20min.
4
Dry roast the coriander, toor dal, methi, pepper, grated coconut, and chilies.
5
Grind coarsely with a little water.
6
Add the boiled toor dal to the ground mixture.
7
Mix this with the mango-tamarind water. Bring to a boil, and take off the gas.
8
For tadka, fry mustard, methi, red chilies, and curry leaves in ghee. Pour on top of the sambar and garnish with coriander.
Ingredients
1 Ball of Tamarind (size of one small gooseberry)
3-4 Small Ripe Mangoes (juicy, any variety)
1 tbsp Coriander Seeds
1 tbsp Toor Dal (Split Pigeon Peas)
½ tsp Methi (Fenugreek) Powder
½ tsp Pepper
½ tsp Hing (Asafoetida)
1 pinch Turmeric
3-4 Red Chillies
2-3 tbsp Grated Coconut
¼ cup Toor Dal, Cooked
For Tadka (Seasoning)
Mustard Seeds
Methi Seeds
1 Red Chilli
Curry Leaves
2 tbsp Ghee