|1.||Mixed green leaves like palak (spinach), dhantu (amaranth), sabsige (dill), menthya (methi), chakkotha, 3/4 of each, small bunch|
|2.||Toor dal 1/4 cup|
|3.||Onion, diced, 1|
|4.||Garlic 8-10 cloves|
|6.||Green chilies, 2-3 or to taste|
|7.||Jeera 1 teaspoon|
|8.||Coriander leaves, few sprigs|
|9.||Turmeric 1/4 teaspoon|
|10.||Poppy seeds / gasa gase / khas khas 1 teaspoon|
|11.||Fresh coconut gratings 1/4 cup|
|12.||Tamarind juice to taste|
|13.||Salt to taste|
|15.||Oil few drops|
|1.||Oil 1 teaspoon|
|2.||Hing / asafoetida 2 pinches (optional)|
|3.||Mustard seeds 1/4 teaspoon|
|4.||Curry leaves 1 sprig|
poppy seeds in about 2 teaspoons of water.
toor dal twice in a pressure cooker and soak the dal in about 3/4
cup of water.
and wash the greens leaves.
Refer to How to Pick and Clean Methi Leaves, the steps of which applies also to other green leaves.
a few drops of oil and turmeric to the dal.
Add green leaves.
Add onion, chilies, and garlic.
Cut the tomato into half, scoop out the pulp and add.
Fill the scooped-out tomato slice with jeera and add.
cook for 1-2 whistles on a low flame.
Remove the lid when there is no pressure.
Remove onion, garlic, chilies and tomato pieces and transfer to a bowl.
Use a large mixer jar to grind, because while grinding the green leaves and other ingredients the mixture may spurt.
Grind coconut and poppy seeds to a fine paste.
tamarind juice and onion-garlic-tomato mixture.
Grind to a paste.
dal and leaves.
Switch-on and switch-off, for two times, in quick successions.
Do not grind continuously, because the mixture will become a fine paste.
If the mixture is hot, while grinding, hold the jar lid with a thick-layered cloth to prevent the spurting of the mixture.
the ground mixture to a utensil.
Add salt. Mix.
Adjust the consistency by adding water.
Switch-on the stove.
the salt and tamarind. If you want the masoppu to be spicy, add chili
powder when the
mixture starts to boil.
Cook for 7-10 minutes or till you get the aroma of sambar.
Heat oil in a separate utensil.
Add hing when the oil becomes hot. Mix.
Add curry leaves when the mustard splutters.
Fry till the leaves become crispy.
chopped coriander leaves to the boiling mixture.
Add the seasoning.
Switch-off the stove.
or mixed-leaves sambar is ready.
|1.||You can use only three or four types of green leaves, if you do not have all the leaves. However, this sambar would not be tasty.|
only the green chilies or chilies and chili powder.