Milagu kara sambar/ spicy pepper sambar

Ingredients

• Murungaikai( Drumstick)-2 or Kathrikai (Eggplant)-4 or Keerai Thandu(  Stems of Amaranth leaves)-1 bunch
• Toordal( cooked and mashed)-1cup
• Onion small chopped-1
• Tomato small chopped-1
• Turmeric powder-1/4 teaspoon
• Salt to taste

Dry roast and grind the following ingredients to fine powder:

• Urad dal( Ullutham parrupu)-2 teaspoon
• Whole Black pepper( Milagu)-2 teaspoon
• Mustard seeds( Kadugu)-1 teaspoon
• Dry red chilly( Varamilagai)-4
• Tempering
• Mustard seeds-1 teaspoon
• Asafetida-pinch
• Curry leaves-few
• Oil required

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Preparation

• In a deep vessel add vegetable, onions and tomatoes, add enough water and bring to boil. Cook till the vegetable are tender.
• When vegetable is done, add cooked toordal to the above vegetable and mix well. In a small bowl add the ground masala, 1 teaspoon of water and mix well.
• Add this mixture to the vegetable toordal mixture.( If the ground masala is directly added to toordal mixture, masala powder will form into lumps and will not mix thoroughly).
• Add turmeric powder and enough salt to the sambar( add water according to the thickness of sambar). Bring the mixture to boil, simmer for 2 minutes and keep stirring sambar.
  
• In a small tadka pan heat 2 tablespoons of oil, when hot add mustard seeds, curry leaves and asafetida. When crackles, add this tempering to the boiling sambar.
• Serve hot with steamed rice.

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