South Indian Sambar

Ingredients

• 12g dried red chilies (Kashmiri)
• 20g coriander seeds
• 12g cumin seeds
• 8g black peppercorns
• 6g fenugreek seeds
• 4g asafoetida (hing)
• 1 medium onion, sliced
• 1 tablespoon tamarind paste
• 15ml ghee
• 300g mixed vegetables (carrots, beans, eggplant), cut into 2cm pieces
• 200ml water
• 10g kosher salt
• 8g turmeric powder

Method

1. 1
   Toast dried chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds in dry skillet over medium heat for 2 minutes until fragrant; grind to fine powder with mortar and pestle.
2. 2
   Heat ghee in heavy-bottomed pot over medium-high heat; add sliced onion and cook 5 minutes until deep golden brown.
3. 3
   Stir in ground spice blend and turmeric powder; bloom 1 minute, then add 30ml water to deglaze pot, scraping up fond.
4. 4
   Add prepared vegetables; stir to coat evenly with spice paste and cook 3 minutes.
5. 5
   Add remaining water and tamarind paste; bring to gentle boil, then reduce to simmer 35 minutes until vegetables are tender and liquid reduces to thin sauce consistency.
6. 6
   Season with salt; adjust tamarind and spice balance as needed.
7. 7
   Serve hot with steamed rice or dosa.