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Export 23 ingredients for grocery delivery
Step 1
firstly, heat 2 tsp oil and add 1 tbsp coriander seeds, ½ tbsp cumin, ½ tbsp chana dal, ½ tbsp urad dal and ¼ tsp methi.
Step 2
roast on low flame until the spices turn golden brown.
Step 3
now add few curry leaves, 4 dried red chilli and roast on low flame.
Step 4
roast until the spices turn aromatic.
Step 5
cool completely, and transfer to the blender.
Step 6
add ½ cup coconut and blend to smooth paste adding ½ cup water. keep aside.
Step 7
firstly, in a large kadai heat 2 tbsp oil, add 11 cubes bottle gourd, 10 cubes sweet pumpkin, 5 beans, ½ tomato, 1 drumstick and 2 brinjal.
Step 8
roast on low flame, until the vegetables turn aromatic.
Step 9
now add 5 cup water, few curry leaves, ½ tsp turmeric and ½ tsp jaggery.
Step 10
cover and cook for 10 minutes, or until vegetables are cooked completely.
Step 11
further, add ¾ cup tamarind extract and 1 tsp salt. mix well.
Step 12
boil for 2 minutes or until the raw smell of tamarind goes away.
Step 13
add in 1 cup cooked toor dal and mix well.
Step 14
continue to boil for 2 minutes or until everything is well combined.
Step 15
further, add in the prepared masala paste and give a good mix.
Step 16
adjust consistency, boil for 4-5 minutes or until the raw flavour from coconut goes away.
Step 17
prepare the tempering, by heating 3 tsp oil.
Step 18
splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
Step 19
pour the tempering over the sambar and give a good mix.
Step 20
finally, enjoy temple style sambar with hot steamed rice.
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