Mor Sambar

Method

1. 1

   Add coconut, green chillies, garlic, pepper, jeera, tomato into a mixing jar and blend into a smooth paste and set aside.

   CoconutGreen ChilliBlack PeppercornsGarlicTomatoCumin

2. 2

   In a pressure cooker add the toor dal and ¾ Cup water and cook for 4 whistles on a medium flame and set aside to let it cool.

   WaterToor DalTurmeric Powder

3. 3

   In a kadai add oil, mustard seeds once it sputters add curry leaves, jeera, dry red chillies, asafoetida and onion.

   Mustard SeedsCuminDry Red ChilliCoconut OilOnionCurry leavesAsafoetida

4. 4

   Saute for 30 seconds and add the drumsticks. Cook the drumsticks for a minute and add the chopped carrots and saute for 30 more seconds.

   CarrotDrumstickWater

5. 5

   Add the paste along with ½ teaspoon of turmeric powder and cook for 2 minutes or until the raw flavour disappears.

   Turmeric Powder

6. 6

   Pour ¼ Cup water and bring it to a boil, dilute curd with ½ cup water and add it to the sambar along with the boiled toor dal. Add 1 teaspoon of sambar powder and cook until the raw flavour disappears. Mix the sambar thoroughly and adjust for seasoning if necessary.

   CurdSambar PowderWaterWaterSalt