Thalichu Kotta Sambar
Everyday sambar, no powder, no grinding
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
The simplest sambar of all and the one cooked most often at home. There is no sambar powder and nothing to grind. All the flavour comes from dried red chillies and fenugreek fried slowly in oil until deep red, then simmered with tamarind, one vegetable and mashed toor dal.
Method
- 1
Cook the toor dal with a little turmeric until soft, then mash it smooth.
- 2
Soak the tamarind in warm water and squeeze out the juice.
- 3
Heat oil in a heavy pan and fry the dried chillies, fenugreek and mustard until the chillies turn deep red without burning, then add asafoetida and curry leaves.
- 4
Pour in the tamarind juice, add salt and the chopped vegetable, and boil until the vegetable is soft.
- 5
Add the mashed dal and let everything boil together for a few minutes.
- 6
Stir in the rice flour mixed with a little water, boil once more and finish with fresh coriander.
Tips & notes
- Frying the dried chillies slowly until deep red is what gives this sambar its taste, so do not rush it.
- Vegetables like okra and beans taste better if you temper them in a little oil before adding.
