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Sambar - Chutney

Contributed by:
Shail Mehrotra, Sindri
Shail Mehrotra, Housewife

Sambar - Chutney

Ingredients for Sambar

Arhar Daal - 1 cup
Haldi Powder - 1/2 tsp
Curry Patta - 1 bunch
Tomato - 2 (chopped)
Ripe imli (tamarind) to taste
Salt to taste
Vegetable Mix - 200 gm [cut vegetables like lauki, baigan, onion, drumstick, green chillies]

Sambar Masala:
Ingredients: moong daal - 1 tsp, chana daal - 1 tsp, hing - 1 pinch, jeera - 1 tsp,
dhaniya - 1 tsp, red chillies - 5, rai - 1/2 tsp and methi - 1/2 tsp.
Preparation: Heat a little oil in Kedahi. Add all the ingredients and fry lightly. Grind masala to paste with some water.
Method of Preparation (Sambar)
1. Cook arhar daal in water with haldi and salt.
2. Boil cut vegetables. Mix with cooked arhar daal, tomato and imli water.
3. Boil together and mix sambar masala prepared as above.
4. Give a "Chhownk" with curry patta.
5. Serve hot with idli or dosa.
Ingredients for Chutney
Chana Daal - 1 cup
Refined Oil - 2 tbsp
Red Chillies - 2
Green Chillies -15
Jeera Seeds - 1 tsp
Dhaniya Seeds - 1/2 tsp
Curry Patta - 1 bunch
Garlic - 5-6 pods
Rai (black mustard seeds) - 1 tsp
Ripe imli (tamarind) to taste
Salt to taste

Method of Preparation (Chutney)

1. Heat oil in a Kedahi.
2. Add jeera, dhaniya, chana daal, green chillies and garlic.
3. Fry on low heat till daal turns pink.
4. Add 1 cup water, cool and allow to soak for 30 minutes.
5. Grind to paste in a mixie.
6. Soak imli in water for 15 minutes. Squeeze and take out water.
7. Add imli water and salt to the paste.
8. Finish with "Chhownk" of rai, curry patta and red chillies.
9. Serve with idli or dosa.

Notes & Tips

1. Sambar and Chutney are special accompaniments of Dosa and Idli.