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| Recipe Highlights |
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| One of the tastiest sambar for rice and Idli. |
| Ingredients | Cooking Time : 45 Mins |
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| Tamarind -small lemon size Water –as needed | Seppankilangu/Taro root - 4 to 6 Toordal - 1 cup To Temper Oil - 1 teaspoon Mustard and urad dal - 1 teaspoon Coconut-1/2 cup |
| Method | |
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| Step :1 Soak tamarind in a hot water for 10 min. Take a cup of toor dal, add water and cook it in a pressure cooker for 3 to 4 whistles.In the top of the toordal vessel, put the seppankilangu and cook it. Prepare tamarind juice and add turmeric,hing,tomato,chilli powder and salt. |     |
| Step 2: Heat oil in a pan and mustard and urad dal,when it starts to crackle add onion and saute it for 2 to 3 minutes.Add the tamarind mixture.Let them boil for 20 min.or till the raw smell of tamarind goes out. Remove and peel off the skin from the seppankilangu and chop in to small pieces.After 20 minutes add the seppankilangu in to sambar and let them boil for 10 minutes. |      |
| Step 3: Then add the cooked toordal and let them boil for 5 minutes.Grind the ingredients given above in the column “To Grind”.Then add the grinded coconut paste into it and boil it 5 minutes. Finally add the chopped coriander leaves and switch off the flame. |    |
Seppankilangu /Taro root Sambar is now ready to serve.
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