Tangy Sambar Andhra Style

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Tangy Sambar Andhra style

I love Sambar! A bowl of piping hot sambar is such a treat.
There is this delicious no- oil ‘Tiffin Sambar’ that I often make with idlis. I wanted to try out a different variety and requested my friend Sushma for her recipe. She very sweetly shared it along with a smart tip that the quantity of vegetables needs to be almost as much as the dal/lentils. We are looking for a soupy consistency. So here is Tangy Spicy Sambar- Andhra Style! I made my own Sambar Masala powder. If using store bought, try and look for the MTR brand of masala. Thanks for the wonderful recipe Sush ❤
So here goes (Serves 4)

½ cup tuwar/arhar dal/pigeon peas split legumes
¾ cup of chopped mixed vegetables, carrots, drumsticks, bottle gourd, shallots and tomatoes
Salt to taste
¼ tsp sugar (or a little more if you like)
¼ tsp turmeric/haldi
A small ball of tamarind, soaked and strained to get about a tbsp puree
1 heaped tbsp sambar masala powder ( I make my own. Find the recipe here)
1 Tbsp oil
¼ tsp asafoetida
½ tbsp mustard seeds/rai
10-12 curry leaves
2 whole red chillies
1 tbsp freshly grated coconut (may use desiccated coconut if fresh not available)

Pressure cook the dal with the mixed vegetables, salt and turmeric.
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Open the cooker and mash the dal with the back of a ladle. Avoid mashing the vegetables.
Add the tamarind puree to the sambar.
Mix sambar masala in 4-5 tbsp of water and add to the sambar.
Boil together till the masala aroma is released ( 5-6 minutes).
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For the tadka- heat oil and add asafoetida. Crackle the rai and add the curry leaves.
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Take off the heat and add the whole red chillies and grated coconut.
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Add the tadka to the sambar and serve hot.

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If adding bhindi/okra to the sambar put all the veggies in the tadka, cook them and add to the boiled dal. In this case boil the dal only with salt and turmeric.
Later in 2 Tbsp of hot oil, add asafoetida, mustard seeds, curry leaves and then cook the shallots (use onions if shallots not available) and all the vegetables apart from tomatoes. Once vegetables are done, ass the tomatoes and cook for a few minutes and add to the dal. Delicious sambar ready!

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