'Dunk In' Sambar - A Thin And Spicy South Indian Vegetable Gravy

'DUNK IN' SAMBAR 

A Sambar  thick with lentils and vegetables is a nutritious accompaniment for rice. But to relish Tiffins like Idlies, Dosaes and Vadais a thinner yet delicious version of Sambar is always preferable.  Savouring the dishes dunked in a flavoursome and piping hot Sambar is a joy unparalleled ! I remember my friend's daughter virtually 'drinking' four cups of Sambar with one Dosae at a restaurant which was famous for its delicious Dosae  and Sambar !

Here is how I make the 'Dunk in' Sambar !

INGREDIENTS

Bengal gram dal - 1 tbsp

Coriander seeds -  1 tbsp

Black gram dal   - 1 tsp

Red chillies         - 4

Fenugreek seeds - 1/4 tsp

Asafoetida - 1 pinch

Cinnamon - 1 inch piece

Fresh coconut -1 tbsp ( grated or chopped)

Rice flour -  1 tsp

Onion ( Chopped ) - 1/2 cup

Red,ripe and juicy tomatoes - 3 

Tamarind - A small marble size lump

Salt - 1 1/2 tsps
Jaggery -  a small piece

Sesame oil - 2 tsps

Mustard seeds -1 pinch

Curry leaves - a few

Chopped coriander leaves - to garnish

Any vegetable of your choice like carrots, pumpkin, french beans, peas, eggplant

or a mixture of all vegetables to make the Sambar more nutritious.

METHOD

1. Heat half a spoon of oil and add cinnamon.

2. When it is fried add the Bengal gram dal, black gram dal, coriander seeds, fenugreek seeds and red chilies. Roast till the dals turn slightly golden in colour.

3. Add asafoetida followed by fresh coconut pieces or gratings. Roast till you get a very pleasant aroma.

4. Add the chopped tomatoes and cover and cook till they are tender.

5. Add the tamarind, switch off flame and allow to cool.

6. Cook the vegetables of your choice separately and keep aside.

7. Blend all the roasted ingredients together into a smooth paste adding rice flour and salt.

8. Heat the remaining oil and add mustard seeds.

9. When the mustard seeds splutter add the curry leaves followed by chopped onion and cook till the onion turns pink in colour.

10. Add all the cooked vegetables and the ground paste along with 6 cups of water.

11. Stir in the jaggery and allow to simmer for five minutes .

12. Garnish with coriander leaves.

Now  dunk your Idly, Dosai or Vadai pieces in the 'Dunk In' Sambar and enjoy !