Recipe

Sambar-Chutney
(सांभर-चटनी)

Recipe Contributed By: Shail Mehrotra , Sindri

 Ingredients

For Sambar
Arhar Daal - 1 cup
Haldi Powder - 1/2 tsp
Curry Patta - 1 bunch
Tomato - 2 (chopped)
Ripe imli (tamarind) to taste
Salt to taste
Vegetable Mix - 200 gm [cut vegetables like lauki, baigan, onion, drumstick, green chillies]

For Sambar Masala
moong daal - 1 tsp
chana daal - 1 tsp
hing - 1 pinch
jeera - 1 tsp
dhaniya - 1 tsp
red chillies - 5
rai - 1/2 tsp
methi - 1/2 tsp.

For Chutney
Chana Daal - 1 cup
Refined Oil - 2 tbsp
Red Chillies - 2
Green Chillies -15
Jeera Seeds - 1 tsp
Dhaniya Seeds - 1/2 tsp
Curry Patta - 1 bunch
Garlic - 5-6 pods
Rai (black mustard seeds) - 1 tsp
Ripe imli (tamarind) to taste
Salt to taste

 Method of Preparation

Sambar

1. Cook arhar daal in water with haldi and salt.

2. Heat a little oil in Kedahi. Add all the ingredients for sambar masala and fry lightly. Grind masala to paste with some water.

3. Boil cut vegetables. Mix with cooked arhar daal, tomato and imli water.

4. Boil together and mix sambar masala prepared as above.

5. Give a "Chhownk" with curry patta.

6. Serve hot with idli or dosa.
Chutney

1. Heat oil in a Kedahi.

2. Add jeera, dhaniya, chana daal, green chillies and garlic.

3. Fry on low heat till daal turns pink.

4. Add 1 cup water, cool and allow to soak for 30 minutes.

5. Grind to paste in a mixie.

6. Soak imli in water for 15 minutes. Squeeze and take out water.

7. Add imli water and salt to the paste.

8. Finish with "Chhownk" of rai, curry patta and red chillies.

9. Serve with idli or dosa.

 Notes and Tips