Usually we will make sambar with dhaal. But this is a very easy preparation without dhaal taught by my MIL.
Ingredients:
Onion-1
Tomato-1
Any vegetable- usually goes well with carrots or drumsticks-cut into slices
Tamarind- lemon sized
Sambahar powder- 2tbspn.
Coconut- grated 1/2 cup
Salt- to taste
Turmeric- 1/2 tspn.
For Tempering:
Oil- 2tspn.
Mustard- 1 tspn.
Jeera- 1/2 tspn.
Asafoetida - a pinch
Curry leaves- 10
Procedure:
- Soak tamarind in water and take pulp and boil the vegetable in it until the vegetable gets cooked.
- In the mean while, roast the onion in the gas (like you will do baigan for baigan ka bharta) and allow it to cool and then peel the skin and keep it aside. Like wise, roast the tomato too and allow it to cool and then peel the skin.
- Now grind the coconut, tomato, onion and sambhar powder by adding little water into a paste.
- As the vegetable gets cooked add this mixture to it and allow it to cook until the raw smell of the mixture goes away. Add salt when you add the mixture to the vegetable.
- Remove from fire.
- Now, finally temper it with mustard, jeera, adafoetida and curry leaves.
- Serve this with hot rice and beetroot poriyal or potato fry.
