Tindora / Tondekayi Sambar

Here is a unique twist to a regular sambar. We make Tindora sambar using fresh Tindora which is then crushed using a mortar and pestle.

Masala to be roasted and ground with some water:
Oil - 1 tbsp
Chana Dal - 1/4 cup
Red Chilli - 8
Dhania / Coriander Seeds - 1/4 cup
Toor Dal - 1 tbsp
Methi Seeds - 1/2 tsp
Jeera / Cumin Seeds - 1 tsp
Hing - a pinch
Curry Leaves - 1 sprig
Shredded Coconut - 3/4 cup

To be cooked:
Washed and Crushed Tindora - 3 cups
Black-eyed peas (Alasande) uncooked - 1/2 cup
Toor Dal - 1/2 cup

For the Sambar:
Ground Masala (ingredients above)
Cooked dals and vegetables
Tamarind - 1 tbsp
Turmeric - 1/2 tsp
Jaggery or brown sugar - 1 tbsp
Salt - to taste

For the seasoning:
Oil - 2 tsp
Mustard - 1 tsp
Hing - a pinch

1. Cook crushed Tindora, Toor Dal, black-eyed peas till done - we used a pressure cooker and cooked them separately.
2. Roast the masala ingredients with oil in the given order till golden - be careful not to burn the dals when roasting. Grind the ingredients coarsely with some water in a blender or a mixer.
3. In a pot, boil a cup of water.
4. Add turmeric, tamarind and the sugar/jaggery and let it come to a boil.
5. Add the cooked ingredients, 3 cups water, salt and let that come to a boil too.
6. Add the ground masala and let it come to a boil one last time.
7. Remove from heat and keep aside
8. In a small pan, add the oil for seasoning. When in oil is hot, add the mustard seeds. Once the mustard seeds sputter, add the hing and remove from heat.
9. Add the seasoning to the sambar

This makes about a gallon of sambar and can be eaten with rice - white or brown.