Authentic Vengaya Sambar

For paste
1 tbsp whole dhania
1/2 tsp channa dal
1/2 tsp fenugreek seeds
4 whole dry red chillies
3 shallots chopped
3/4 cup fresh grated coconut
a few sprigs of curry leaves
1 tbsp vegetable oil

Other Ingredients
2 tsp ghee
1 tsp mustard seeds
1 whole dry red chilly.
Peeled and washed shallots (a dozen) - chopped in half or quartered if they are big.
1 medium sized tomato - chopped
1 lime sized ball of tamarind
1/4 tsp turmeric
1 tsp salt
1/4 tsp asafoetida
few small pieces of jaggery. 
1small bunch of cilantro (coriander leaves)
a few more sprigs of curry leaves
1 cup of cooked, mashed toor dal.


Instructions
In a pan, heat 1 tbsp oil and fry the channa dal, whole dhania, fenugreek, chopped shallots, red chillies, coconut and curry leaves. Once slightly browned, set aside to cool. This needs to be ground into a smooth paste.

In the same pan, add 2 tsp ghee. Add the mustard seeds and let splutter. Add a few sprigs of curry leaves and the whole red chilly.  Into this add the chopped shallots. Once the shallots are fried and almost translucent, add chopped tomatoes. Into this add tamarind water obtained from soaking the ball of tamarind in water for about 30minutes. Add salt, turmeric powder , asafoetida and the jaggery. Let it cook together for a few minutes. Then transfer all the contents to a heavy bottomed vessel and boil for about 15minutes until the raw smell of the tamarind goes away and the vegetables are nicely cooked.

Next add the ground paste to the vessel and stir well. Let it boil for a few minutes. Finally add the very well mashed toor dal. Again let the contents boil for a few minutes. In the end, add chopped cilantro leaves and curry leaves.

Vengaya sambar is ready!! 

Kalathu Podi

Ingredients
1 cup moong dal
1/2 tsp toor dal
1.5 tsp whole black pepper
2 tbsp roasted channa dal
2 whole dry red chillies
1/2 tsp salt

Instructions 
Roast the moong and tur dal together until light brown. Add the red chillies and roast. Finally add the remaining ingredient and roast till they are all headed up. Transfer to a plate and let cool to room temperature before powdering in a mixer.

Karuveppilai Podi

Ingredients
1 bowl dry curry leaves
1 tsp whole black pepper
1/4 tsp salt

Instructions
Remove curry leaves from the stock. You will need a big bunch. Wash fresh leaves and pat dry. The leaves need to be free of water. They can be dried in the sun or just put the on a baking tray in the oven for about 10mintures. Once the leaves are dry, simply powder them in a mixer with black pepper and salt.  

Thenga Podi / Coconut Podi

Ingredients
3/4 cup urad dal
10 whole dry red chillies
3/4 tsp asafoetida  (hing)
1 lime sized ball of dry tamarind (cannot substitue paste)
1.5 cups of grated coconut.
1 tbsp cooking oil
3/4 tsp salt

Instructions
Roast the urad dal in 1 tbsp oil until brown. Set aside. Separately fry the grated coconut until slightly brown. Wait until the dal and coconut cool down to room temperature. Now mix all the ingredients listed above and blend in a mixer. Thenga podi is ready to eat with idly, dosas or just mixed in Rice.

Molaga Podi

Ingredients
1 cup channa dal
1.5 cups urad dal
1 tbsp white sesame seeds
1/2 cup roasted channa dal
1/2 tsp asafoetida
20 whole dried red chillies (increase if you like it hot)
1.5 tsp salt
1 tbsp cooking oil

Instructions
Heat oil in a pan. Roast channa dal for a few minutes. Then add the urad dal and red chillies and roast them all together till the dals turn slightly brown.  Add sesame seeds and roasted channa dal towards the end and roast together again on a medium flame. Add salt to taste and the hing. Turn off the the flame and let it cool on the pan. The lentils will turn slightly darker. Stir again and transfer it to a plate to cool down. One cool, grind all of them in a mixer.

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