Indian, Asian
Total Time
55 mins
4
– In a small pan heat, the oil and roast all the ingredients mentioned under ‘to roast and grind’. Turn off the flame and then add the coconut. Mix well and then let it cool down a bit. Grind into a paste. – Cook the Tuvaram paruppu / toor dal until soft and mushy and keep aside.
– Soak the tamarind in hot water and extract its juice. – In a deep pan, heat oil and then fry the onions and radish for few minutes. Now add the extracted tamarind juice with turmeric powder and salt. Let it come to a boil and then simmer.
– Now add the ground paste and let it come to a boil. Boil in medium flame for about 10 minutes and then add the cooked dal and jaggery. Mix well and simmer until the sambhar thickens. – Fry the seasoning ingredients in oil and then add it to the simmering sambhar.
– Serve hot with rice and vegetable. I had made some carrot curry/poriyal on the side.