Coconut Sambar

Coconut Sambar is one of my DH's favourite dish for the weekend. Mixed Vegetables are cooked with home made sambar powder, dal and grated coconut. 

Ingredients: 

• Tur Dal 1 Small Cup
• Bottle gaurd 1/2
• Medium Sized Carrot 1
• Small sized Onion 1 
• Medium Sized Tomato 1
• Grated Coconut 2 Teaspoons
• Aamchoor Powder 2 Teaspoons
• Sugar 1/2 Teaspoon
• Turmeric Powder 1 pinch
• Red Chili Powder 1/4 Teaspoon
• Salt to Taste 
• Water as needed
• For Sambar Powder:
• Fenugreek Seeds 1/4 Teaspoon
• Urad Dal  2 Teaspoons
• Chana Dal  1/4 Teaspoon
• Cumin Seeds 1/4 Teaspoon
• Coriander Seeds 1 Teaspoon
• PepperCorns 10
• Asafoetida a Pinch
• Oil 1/2 Teaspoon
• For Garnishing:
• Mustard Seeds 1/4 Teaspoon
• Curry Leaves a few
• Red Chili 1
• Cumin Seeds 1/4 Teaspoon
• Asafoetida a pinch
• Ghee 1/2 Teaspoon 

Preparation:

• Wash and pressure cook tur dal with enough water in a pressure cooker.
• Wash and cut all the vegetables into 1 inch pieces
• In a sauce pan add all the vegetables with enough water, salt and turmeric and cook until tender.
• In the meanwhile, in a frying pan add 1/2 teaspoon oil and add all the sambar powder ingredients above and toss until they change the color to light brown.
• Let this mixture cool and the grind into a fine powder.
• When the vegetables are cooked, add the cooked and mashed tur dal to the sauce pan.
• Also add the Aamchoor powder, Grated coconut, Sambar powder, Red Chili Powder and Sugar.
• Add enough water and let this cook for a few minutes.
• In a small pan, add 1/2 teaspoon ghee and when it gets heated up, add the mustard seeds, cumin seeds, Red chili powder, asafoetida and curry leaves. When the mustard seeds start to splatter remove from heat and garnish the cooked sambar with this and also coriander leaves.
• Coconut Sambar, is a very good accompaniment for rice or any South Indian Breakfast Items.

Alterations: 

• Other vegetables like okra, eggplant etc. can also be added to the sambar
• Tur dal can be grinded to make a smooth paste and make the sambar thick.
• Sambar powder can be made in large quantities and stored for later use.

Warnings:

• Be careful when adding the chilies and peppercorns as this makes the dish spicy, adjust according to taste.
• Do not over fry the sambar powder ingredients.