Podi Seidhu Potta Sambar
Roast a quick powder, add it at the end
Photo coming soon
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Medium
A halfway house between ready powder and fresh wet masala. You dry roast just chillies and coriander seeds, grind them to a quick powder, and stir it in right at the end for a bright, just-ground aroma.
Method
- 1
Roast the dried chillies and coriander seeds in a little oil and grind them to a dry powder.
- 2
Cook and mash the toor dal.
- 3
Extract the tamarind juice, using less if you are adding tomato.
- 4
Temper mustard, fenugreek and dried chillies in oil, then add asafoetida and curry leaves.
- 5
Add the tamarind juice, salt and vegetable and boil until soft.
- 6
Add the mashed dal and boil well.
- 7
Take it off the heat, stir in the freshly ground powder and the coriander so the aroma stays fresh.
Tips & notes
- Stir the ground powder in at the very end. Long boiling dulls the fresh aroma that makes this version special.
- If you use tomato for the sourness, cut back on the tamarind so it does not turn too sour.
