Ingredients for preparing Sorakkai Sambar
- Bottle guard (Sorakkai) : 1
- Onion : 1
- Tomato: 1
- Green chillies : 2-3
- Toor Dal (Sambar Parippu) : 1cup
- Turmeric powder: 1 tsp
- Chilli powder : 1/2 tsp
- Coriander powder : 1 tsp
- Asafoetida powder : (pinch)
- Fenugreek seeds powder: 1 tsp
- Tamarind : gooseberry sized ball
- Mustard seeds : 1 tsp
- Cumin seed : ½ tsp
- Urad dal (Uzhunnu Parippu) : 1 tsp
- Dry red chilli: 2
- Curry leaves
- Coriander leaves : A few
- Salt to taste – 1/2 tsp
- Oil – 2 tbsp
Steps for preparing Sorakkai Sambar
- Clean toor dal thoroughly and soak in water for 15 minutes and pressure cook it with turmeric powder and enough water.
- Extract juice from tamarind by soaking it in warm water for some time.
- Heat oil in a pan; add chopped onion, green chillies, and curry leaves, fry for a while. Then add tomatoes, sorakkai and stir well.
- Now add chilli powder, coriander powder and salt along with 2 cups of water. Cook covered on low flame till the vegetables are tender.
- Once sorakkai is cooked add in cooked dal. Add tamarind juice, asafoetida powder, salt, Fenugreek seeds powder, cover it and boil in low flame for 15 minutes.
- Heat oil in a pan, add mustard, when they splutter throw cumin seeds, urad dal, dry red chillies and curry leaves. Pour the season to the sambar.
- Finally add some coriander leaves and serve warm with rice or idli.