Toor dal / Thuvaram paruppu ( cooked) - 1/2 cup
Carrot small sized (sliced into thick rounds) - 3 nos
Shallots / small onions halved - 6 nos
Tomato small chopped - 1 no Curry leaves - few
Coriander leaves - few
Tamarind paste - 1/2 tsp or tamarind pulp - 1/4 cup
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 cup
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Fenugreek / methi seeds - 1/4 tsp Hing / Asafetida - few pinch
|Carrot Sambar Recipe|
Heat oil in a deep pan, add mustard seeds and fenugreek seeds, allow to crackle.
Add curry leaves, hing, chopped onion to the pan and fry for 1 minute.
Add sliced carrots and chopped tomatoes, fry for 2 more minutes. Lower the pan heat add turmeric powder and sambar powder, sauté for few seconds.
Now increase the pan heat to high, add tamarind paste, salt and water, mix well and bring mixture to boil. Cover pan with lid and simmer gravy for 3 mins or until raw taste of tamarind leaves.
Add the cooked toor dal, mix well until the sambar slightly thickens. Garnish sambar with chopped coriander leaves and serve hot with
|Chettinad carrot sambar|