- Brinjal - 6
- Tomatoes - 2
- Small onion - 50 gms or 1 medium size onion
- Garlic pods - 2
- Tamarind - lemon size
- Turmeric - 1/4 tsp
- Coriander leaves
- Mustard seeds - 1/2 tsp
- Urad Dhal - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Hing - a pinch
For Masala - Roast and grind :
- Tur dhal - 1 tsp
- Channa dhal - 1 tsp
- dhania - 1 tbsp
- urad dhal - 1 tsp
- dry red chilli - 5
- methi seeds - 3/4 tsp
- pepper corns - 10
- cumin seeds - 1/2 tsp
- fresh or frozen coconut - 50 gms.
Before going ahead with the cutting vegetables for the sambar...letz get some other things ready for it...
Cook Tur Dhal with water in a pressure cooker and allow 2 whistles.
Now for the ground sambar masala preparation(assuming you hav cut ur required veggies...I can't make you walk thru it...u gotto do it buddy ;) Well, one small tip, make sure you put the cut brinjals in water cos they change color - become dark soon if not kept in water)
In a pan, add oil + Tur Dhal + Channa Dhal + Dhania + Urad Dhal + red Chilli + Methi seeds + Pepper corns + Cumin seeds + Fresh or frozen coconut. Saute it for few secs. Make sure you don't burn it. Switch off the flame. Allow it to cool and then grind it to a paste adding lil water.
Now to the sambar preparation,
Add Brinjal and allow it to cook on low medium flame for 5 mins with lid closed.
Once the brinjal is cooked, add tomatoes, turmeric pdr and allow it to cook till the tomatoes become mushy.
Add the tamarind paste, Cooked Tur Dhal, grounded masala paste.
Add req water and salt.
Cook for another 10 mins on medium flame.
Once the masala smell leaves sambar, garnish with coriander leaves.
Different and tasty Brinjal Arachuvita Sambar is ready to serve. Goes excellent with rice, dosa and Idli.