Sambar for Breakfast

This sambar is usually called pachadi in our native. Its for breakfast to accompain Idli, Dosa, Upmas, Pongal or Idiyappam. Its called pachadi when green gram dhal (Paasi paruppu ) is used and sambar when thoor dhal is used. Some people adds both the dhal equally so just to increase quantity.

Ingredients:

• Brinjal - 3
• Potato - 1
• Onion - 1
• Tomato -1
• Green chillies - 6 to 10
• Green gram dhal - 1/4 cup
• Turmeric powder - 1/2 tsp
• Oil - 1tbsp
• Tamarind - a small ball
• Salt - to taste
• Mustard - 1/2 ts
• Split urudh dhal - 1/2 tsp
• Jeera - 1/2 tsp
• Red chilli - 2
• Asafoetisda - 2 pinch
• Coriander leaves 
• Curry leaves

Method:

Pressure cook dhal with turmeric powder and asafoetida.
Cut brinjal, potato, tomato and onion in small pieces. Slit the green chillies. When the dhal is cooked open the cooker and put all the cut vegetables add a glass of water and pressure cook for two whistles.
Open the cooker and let it boil. Make a solution of tamarind and salt and pour into the sambar.
In a kadai heat oil add all the seasoning stuffs along with curry leaves and asafoetida. Once the mustard splutters pour the sambar in it and bring it to a boil.Garnish with coriander leaves.

Note: If you feel the sambar has gone little thin (Watery) dissolve a spoon full of idly batter in very little water and add it to the sambar when it boils.