Dosa Sambar or Vengaya Kosu

Ingredients

Roasted Bengal gram/Pottu kadalai - 1 3/4 tbsp

Khus Khus/Gasa Gasa/Poppy Seeds - 1/2 tsp

Fennel Seeds/Sombu/Saunf - 1/2 tsp

Cinnamon Stick/Pattai - 1 1/4 inch

Cloves/Kirambu/Lavang - 2

Garlic/Poondu - 1 pod

Ginger/Inji - small piece (1/2 the size of garlic)

Coconut - 6 pieces (2.5 x 2.5 cm)

Onion - 1/2 (small) sliced

Tomato - 1/2 (small) diced

Green Chili - 6

Chili Powder/Milagai thul - 1/4 tsp

Coriander/Dhaniya Powder/Malli podi - 1/4 tsp

Salt to taste

Hing/Asafoetida - sprinkle

Water - 2 cup

Oil - 1/2 tbsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - pinch

Curry Leaves - 5 -6

Turmeric Powder - 1/4 tsp

Potato - 1 (small), chopped into small chunks [optional]



Cooking Instructions

To Grind:

1. In a mixie/blender add roasted bengal gram, khus khus, fennel seeds, cloves, cinnamon stick, ginger, garlic and grind it.

2. When it is 80% done, add coconut to the ground spices and grind it coarsely adding few tbsp of water. It shouldn't be like a smooth paste nor too coconutish...i.e, the coconut should be ground 95%.

(you can also slightly dry roast the ingredients in step 1 before grinding)

For the Curry:

In a kadai, add oil. When it is hot add mustard seeds and let it splutter, then add cumin seeds and curry leaves.

If you are using potato, add it to the seasoned oil and saute. I don't like potatoes in this sambar so I chose not to add. But back home Amma adds potatoes because dad likes it and even the original recipe requires potatoes.

Then add onions, green chili, turmeric powder and saute. After 2-3 min when onion turns translucent, add tomato and saute for 1 min.

Then add the ground paste and mix it with onion and tomato. Keep stiring it as it might stick to the kadai.

After 1 min, add water, chili powder, dhaniya powder, salt, hing and stir it well. If required add another 1/4 cup of water (only if it is too thick).

Bring it to boil, reduce the flame (low) and let it cook for 2 minutes.

(If you are adding potatoes, you might want it to cook little longer, alternatively you can add boiled tomatoes as well)

Serve it with hot dosas or idlis. My friend likes to eat it with rice too. So you can try serving it with rice as well.

Notes:

The curry might thicken soon due to the presence of coconut and roasted bengal gram.

I prefer to eat it fresh, you can also refrigerate and serve it next day. But do remember to add few tbsp of water and heat it before serving.

I will recommend the use of fresh coconut.

In the chettinad recipe, the ingredients are ground to a smooth paste.