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Ground Masala Sambhar


Tamarind    1 small ball . 
Vegetables  Yellow Pumpkin, Radish, Sambar Onions, etc.,
Tur Dhal    1 Cup cooked
Salt        to Taste,

Grind to Paste:  

Oil                     1 Tbspn.
Dry  Red Chillies       6-8 (or to yr. taste); 
Coriander Seeds         2 Tbspns
Methi Seeds;            1/4 tspn
Scraped  Coconut
(Desicated or Fresh )   1/2 CUp
Asafoetida Pwd          2 big Pinches 

Broil the Dry Chillies, Corriander Seeds, & Methi Seeds in oil. 
As the mixture is reaching a reddish colour add the  Scraped Coconut & keep stirring
till Coconut too becomes brown, remove from heat & keep aside to cool.
Add cooked Dal & Grind to  paste, adding necessary water .

For Seasoning:  

Curry Leaves       Few sprigs 
Dry Chillies;      to Taste
Mustard Seeds,     1/2 tspn
Oil or Ghee;       2 Tbspns

For Garnishing:  

Chopped Coriander Leaves 1 1/2 Tbspns or to taste.


Soak the tamarind in water for 1/2 hour.

Take the Tamarind Pulp place it on fire  & bring to boil let it bubble nicely,
Lower flame  add the Vegetables, salt & asafoetida pwd. & cook till vegetables are done.
Add  paste to the cooking Vegetable/Tamarind mixture,let it bubble nicely.
Season with Curry Leaves,Mustard Seeds, & Dry Chillies.
Garnish with Chopped Coriander leaves.
This Sambar could be eaten with Rice, Dosas, Adai, Iddly etc.