Sambar (southern kerala style) !!

sambaar is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
it is a lentil based vegetable stew.Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar; their aroma and flavor provide sambar with a distinct and pleasant herbal essence.Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of sambaar.here is a version of southern kerala sambaar recipe.

Ingredients :

1/2 lime sized ball Tamarind
1 cup Toor Dal (can substitute masoor dal)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
5 – 6shallots chopped
1/2 teaspoon mustard seeds
1/4 tsp asafoetida
1/2 teaspoon fenugreek seeds
1 large tomato
2-3 okra (lady’s finger /bhindi)
2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 cup of mixed vegetables (like green beans, chopped carrot,diced yam,diced ash gourd ,drumsticks,cubed potato ,cubed eggplant)

Directions:

Soak the tamarind in water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal and vegetables. Boil 2-3 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal and veggies are soft . If needed, add more water as it is boiling but do not let it get too watery. Or you can use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Take out 1 tsp of this tempering for garnishing .then add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal and vegetables with asafoetida, tomato,bhindi and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with coriander leaves and tempering.
Serve with plain rice ,idli dosa etc..