To start making Coimbatore style sambar recipe, prepare all the ingredients first. Soak the arhar dal in the required water for about 15 to 20 minutes.
After soaking the lentils, drain the water and add the dal, add 2 cups of water and cook on high pressure for about 4 blasts. Let the stress release naturally.
Add chicken legs, onions, tomatoes and enough water to the pot and cook over high heat for about 10 minutes or until cooked. Set it aside. You can grind the sambar masala using a little vegetable stock.
Heat a heavy bottom pan with ginger oil. Once the oil is hot, add cumin seeds, coriander seeds, fenugreek seeds, asafoetida, dry red chilies, coconut and roast for about a minute until fragrant. Let cool to room temperature. You can spread it out on a plate and place it on your kitchen counter to speed up cooling.
In a mixer grinder, add a little water or cooked vegetables and grind the masala into a smooth paste.
Return the grated masala to the pan, add the tamarind paste and start cooking the sambar with the cooked dal, add about a cup of water or to the desired consistency. Add salt and mix well.
While the sambar is boiling, heat a little ginger oil in the kadai. Once hot, add the mustard seeds over medium heat and let them splutter. Add curry leaves and sauté on low flame for few seconds.
Once the sambar boils for about 5-7 minutes, switch off the heat and add ginger oil tadka, sprinkle some ghee on top and stir. Coimbatore Sambar is ready to be served.
Serving Coimbatore Style Sambar Recipe Steamed Rice Recipe and Chili Usili Recipe A complete weekday meal.
