Ingredients for preparing Green Chilli & Coconut Sambar

• Toor dal -1 cup
• Mixed Vegetables – 1 ½ cup
• Shallots – Handful
• Tomato – 1
• Green Chilli – 7 to 10
• Turmeric Powder – ½ tsp
• Coriander Powder – 2 tsp
• Fenugreek Seeds powder – 1 tsp
• Asafoetida Powder – A pinch
• Grated Coconut – ½ cup
• Coconut Oil – As needed
• Mustard – 1 tsp
• Shallots – 2-3 nos.
• Cumin Seeds – ¼ tsp
• Dry red chilli – 2
• Curry /coriander leaves – few

Steps for preparing Green Chilli & Coconut Sambar

1. Pressure cook Toor dal with a pinch of turmeric powder and curry leaves.
2. Soak tamarind in warm water till it gets pulpy and soft. Then extract juice from it. Set aside.
3. Heat oil in a pan; add chopped shallots and green chillies, fry them for few minutes until the raw smell goes off. Add chopped tomato, close the pan and cook on medium flame. Once the tomato gets soft, turn off the stove and Keep it aside.
4. Mix it with cooked dal and vegetables. Add salt and water, stir well and bring to boil on medium flame.
5. Meanwhile, roast grated coconut with curry leaves till it becomes brown, keep the flame in medium. Add coriander powder and grind it to a fine paste.
6. When the vegetables are cooked add tamarind juice, a pinch asafoetida powder and fenugreek seeds powder. Stir well and boil for 5 minutes.
7. Finally, add the coconut mixture, boil it in low flame till the gravy thickens.
8. Heat oil in a pan; add mustard seeds. When they start crackling, add chopped shallots, dry red chillies, cumin seeds and curry leaves. Fry them well. Now pour this tempering mixture to the sambar.
9. Garnish with chopped coriander leaves and serve.

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