2 cups Avarekai
1 cup Grated coconut
3 tsp Coriander seeds
1/2 tsp Jeera
1/2 tsp Pepper powder
4-5 Medium spiced red chillies
A pinch Hing
1 tsp Mustard seeds
3-4 Curry leaves
1/2tsp Tamarind paste
salt as per taste
- Pressure cook avarekai with water and salt. Drain excess water and keep aside.
- Heat a kadai and dry roast the coriander seeds, jeera, pepper powder and red chillies. Saute continuously.They are done when the coriander seeds change colour and you get the fresh aroma of the masalas.
- Powder the masalas in a blender.
- Add coconut to the masala and blend it again to make a fine paste. You can even add some of the cooked avarekai while blending. This gives the sambhar a little more thickness.
- Add this masala to the previously cooked avarekai and boil on stove. You can add water to get the desired consistency.
- Add tamarind paste and jaggery to the sambhar after it starts boiling. Add salt as per taste.
- For seasoning, heat oil and add mustard seeds. Add curry leaves and hing after the seeds splutter.
- Serve hot with rice and enjoy!