INGREDIENTS:
Toordhal - 1 cup
Red chillies - 5
Tamarind - lemon size
Sambar powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Pressure cook toordhal allow 2 to 3 whistles. Once the steam got released mash the dhal and keep aside.
Soak tamarind in 1/2 cup of water for 10 to 15 mins. Extract the juice add red chillies and just break it with hands. Squeeze well and keep aside.
Heat oil in a kadai splutter mustard seeds, add fenugreek seeds, curry leaves and asafoetida. Add the tamarind chilli mixture.
Allow to boil then add toor dhal, turmeric powder, sambar powder and needed salt.
Cook 5 more mins or till it boiled.
Killi potta sambar is ready. It is very easy to cook and I served with Rava Upma Kozhukattai...
TIPS:
If you do not like asafoetida just add a pinch of it. For this sambar this asafoetida and red chilli flavour will give excellent taste.
Do not forget to add fenugreek / vendhayam. If you feel fenugreek seed will give bitter taste when you eat then, dry roast the fenugreek and powder it, just sprinkle a pinch of powder when you add sambar powder. You can keep this powder in a airtight container and can be used for all the sambar varieties.
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