When I was searching for some day to day recipes, I found this on Mythreyi’s blog. She has an amazing collection of Chettinad recipes in her blog – Chettinad Recipes. I have never prepared sambar with coconut as the main ingredient. And when I saw her recipe, I found it suitable for this theme. I didn’t exactly follow her recipe but I added grated coconut to my usual sambar recipe. For an authentic version, add red chilly powder instead of sambar powder. And add any vegetable.
The grated coconut added a nice little crunch to sambar. As I didn’t have any other vegetables that day, I made it completely coconut based. It tasted so nice with rice as well as dosas. My daughter loved it so much.
Recipe Adapted From Chettinad Recipes
Toor dhal(tuvaram paruppu)-1cup
Grated Coconut-1/2 cup
Tamarind-a small lemon sized ball(prepare juice by soaking in water and filtering the water twice)
Coriander Leaves For Garnish
Mustard seeds-1/2 tsp
Urad dhal-1/2 tsp
Asafoetida – 1/4tsp
Pressure cook dhal, tomatoes,turmeric powder and till oil.
Add small onions, sambhar powder and tamarind juice.
Add salt. Pressure cook for 2 whistles. Wait for 10 minutes before opening the cooker.
Now heat oil and splutter the ingredients for seasoning. Add it to sambhar along with grated coconut.
Garnish with coriander leaves.