Curry Leaf Sambar
curry, indian, sauce
6 dried red chiles
1 teaspoon black peppercorns
1 teaspoon asafoetida powder
2 teaspoon black gram dal (urad dal),
1 picked over and rinsed
1 1/2 teaspoon uncooked rice
30 curry leaves
1 lemon-sized piece of
1 tamarind pulp
1 little water
2 cup water
1 salt to taste
1 for tempering:
2 tablespoon sesame oil
1 teaspoon brown mustard seeds
1/4 teaspoon fenugreek seeds
1 red chile, halved
Paste: Place the red chiles, black peppercorns, asafoetida powder, black gram dal, and rice in a heavy frying pan or skillet. Heat through gently until the spices become fragrant, about 2-3 minutes. Place in an electric blender or food processor. Add curry leaves, tamarind pulp, and very little water. Blend to a fine paste.
Dissolve the paste in 2 cups water. Add salt to taste and set aside.
Tempering: Heat 2 Tbs sesame oil in a heavy saucepan. Add the mustard seeds, fenugreek seeds, and halved red chile.
When the mustard seeds splutter, add the dissolved paste, and simmer until the sambar thickens. Serve hot with rice and roasted poppadoms.
Note: This thick, spicy sambar should be eaten with more rice than is usual with other sambars. Mix 1/4 tsp ghee or oil with the rice to help to bring out the flavor.
From Dakshin -- An Earthly Delight Cookbook by Chandra Padmanabhan Paste:
From: Dave Date: 21 Jan 97 Around The World Recipes List (Read-Only) Ä
Yield: 1 servings