Sambar Idli my style

Ingredients :

Toor daal (kandi pappu) -- 1 cup
Tamarind -- 1 lemon size
Drumstick -- 8 pcs
Tomato -- 1
Onions -- 1
Bottle gourd (sorakaya) -- 10 cubes
Mustard seeds (aavalu) -- 1 tsp
Cumin seeds (jeelakarra) -- 1 tsp
Fenugreek seeds(menthulu) -- few nos
Curry leaves -- few nos
Corriander -- chopped
Green chilli -- 3, slit
Dry red chillis -- 2 nos
Garlic -- 2 pods
Asafoetida -- pinch (a bit more gives good flavour)
Sambar powder -- 3 tsp
Coconut -- 6/7 cubes
Jaggery -- very small cube
Turmeric -- pinchblack pepper -- whole

Oil -- 2 tsp

Healthy tip : by adding jaggery in any tamarind used recipe v can avoid the side effects like skin diseases in long run caused by tamarind.Specially Indians use tamarind in daily food....so using jaggery,dimnishes the side effects .

Method :
1. Cook toor daal in Pressure cooker and mash it .
2. Add onions,tomato,vegetables and again let the pressure cooker give 1 whistle and switch off the stove.
3. In a blender add sambar powder,water and coconut and make it a thick paste and keep aside.
3. Add tamarind juice,water,above paste,salt,green chilli,jaggery, pepper seeds,turmeric and let it boil for 20 min and make sure the sambar is not thick...as v are using in Idli.

Seasoning :

Keep a small pan heat oil(I prefer ghee) and add mustard,cumin,fenugreek,asafoetida,curryleaves,garlic pods,dry red chilli

and let them splutter and add to the sambar.

Preparation time : 30 min

Goes well with Idli ...