Vellai poosanikai sambar

 

Ingredients

    Vella poosani – 2 cup or half crescent
    Toor dal – ¼ cup
    Sambar onion [Shallots] – 7
    Dry red chilli – 1
    Turmeric powder – ¼ tsp
    Red chilli powder – ½ tsp
    Fenu greek powder – 1 tbsp [dry roast & grind fenugreek seeds]
    Curry leaves – 1 spring
    Mustard seeds – 1 tbsp
    Tamarind water – 2 tbsp
    Jaggery – 1 tbsp [grated]
    Asafetida a pinch
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For roasting and grinding ingredients

    Bengal gram – 1 tbsp
    Urad dal – ½ tbsp
    Coriander seeds – 1 tbsp
    Cumin seeds – 1 tbsp
    Dry red chilli - 1
    Shallots - 5
    Coconut – 4 tbsp [grated]
    Oil – 1 tbsp
    Heat oil in a pan then roast ingredients and grind to fine paste with water

Method

    Wash, peel & cut into cubes. Then parboil for 5 min.
    Wash & boil toor dal with pinch of turmeric powder in cooker for 4 whistles.
    Heat oil in a pan then add mustard seeds. Once it’s spluttered add sambar onion sauté till soft then add dry red chilli, curry leaves, fenugreek powder & asafetida mix well.
    Add vella poosani cubes, turmeric & red chilli powder mix well then sauté.
    Add ground paste & water mix well then cook for 3 min.
    Add toor dal & let it boil then add tamarind water cook till raw smell out. Add jaggery and salt mix well then cut off heat. Serve hot with rice, idly, dosa, or upma