Sambarapuli

Sambarapuli is a traditional brahmin dish.This is more like a dry chutney that can be had with dosa/idly with little oil .This is an excellent side-dish for curd-rice.

Ingredients:

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• Coriander leaves - 2 big bunches,nearly 100 to 120 grams
• Curry leaves - 10 sprigs
• Urad dal (whole/split) - 100 grams
• Red chillies - 20 to 25 ,based on one's taste
• Aafoetida - 1 tsp
• Tamarind - 1 thick ball,(dia:3 to 4 cm)
• Jaggery - 1 to 2 tsp
• Salt - 2 tsp
• Gingelly oil - 2 tsp

Method:

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• Remove the roots and seperate the leaves from the stem.Retain the tender stems.
• Wash them very well along with curry leaves and strain the excess water.
• Pat it dry with a towel and let them dry on a towel overnight under the fan.
• Next day,you must just feel a light moisture in the dried leaves and not more than that.
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• Wash urad dal(if whole) and drain water completely.
• Heat oil in a kadai.Add the washed urad dal ,asafoetida and roast till golden brown.
• Add the red chillies and saute for 3 to 4 min.
• Switch off the flame.Add the tamarind,jaggery into the kadai and set aside to cool.
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• Grind the roasted ingredients to a coarse powder .Add salt at this point and pulse the mixer once again so that the salt is uniformly mixed with the powdered spices.
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• Transfer the powder to a plate and add the dried leaves into the same mixer.
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• Pulse the mixer once or twice such that the leaves are just crushed well.
• Add the powdered spices to the mixer and pulse it again once / twice.This is done so that the spices gets blended well with the crushed leaves.
• Transfer the ground paste into a plate.Taste and adjust salt/spice if needed.
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• Make into small round balls by rolling between your palms.
• Store in fridge and enjoy with curd rice/idly-dosa.