Sambars Recipes - Curry Leaves Sambar

Ingredients

• 6 dried red chilies.

• 5 ml/1 tsp black peppercorns

• 5ml/ 1 tsp asafetida

• 10 ml/2 tsp split black beans

• 5ml/1 tsp long-grain rice

• 1 lemon-sized tamarind

• 20 curry leaves

• 450 ml/3/4 pt/2 cups water

• salt

• 30 ml/2 tbsp oil

• 5 ml/1 tsp mustard seeds

• 1.5ml/1/4 tsp fenugreek seeds

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Method:

1. Dry roast 5 of the red chilies, the peppercorns, asafetida, split beans and rice until lightly colored.

2. Add the tamarind and curry leaves and grind to fine paste with a little of the water. Add the remaining water and the salt and set aside.   

3. Heat the oil and fry the mustard and fenugreek seeds and the remaining halved chili until the mustard seeds start crackling.

4. Stir in the paste and simmer until the sambar thickens. Serve hot with rice and papadums.