Ennai kathrikai sambar is my DH's All time favourite sambar.When ever we make this sambar at home he insists that we make it in exess, so that he can have it with rice the next day morning.
1 No Onion (chopped)
1 Cup Thoor Dal
1 pinch Turmeric powder
5 Nos baby brinjals
5 Tbsp Oil
1 Sprig Curry leaves
1 Tsp mustard seeds
1 Tsp urad dal
11/2 tsp Tamarind paste
Salt to taste.
1 No Tomato (chopped)
1/2 Cup Coconut (grated)
2 Tbsp Corriander seeds
11/2 Tbsp Thoor dal
5 Nos dry red chilly.
Pressure cook the thoor dal with turmeric powder and set aside.
Wash the brinjals, remove the heads.
Make slits at the bottom of the brinjal and drop it in the water.
Roast all red chilly, thoor dal, and corriander seeds in 1/2 a tsp of oil.
When the thoor dal is golden brown, grind it along with coconut and tomato into a fine paste.
Heat oil in a kadai and add mustard seeds, urad dal ,and curry leaves.
When the mustard seeds pop, add the brinjal and saute nicely.
Add onion and saute for a minute.Now add the tamarind paste , ground paste , water salt and let it simmer for a minute.
Now add the cooked thoor dal and lot it boil till the brinjal is thoroughly cooked.
Add more water if necessary.
Add asafoetida before turning of the range.
Serve with white rice.
It is also great with dosa and old rice, soaked in water overnight.