Green Apple Sambar

SMALL lemon sized tamarind
1 cup water

Heat tamarind in water for 3 minutes, allow it to cool and make tamarind water out of it.

Note: DO NOT USE more tamarind, the sambar will be too sour (pulippu), because the green apple itself is sour.

1 cup toor dal, SOAKED overnight
1/2 tsp salt
5 cups water

Wash soaked toor dal, allow to boil toor dal with salt and water, reduce the heat to low, cover and cook for 30 minutes. Remove the water and mash the toor dal.

1 tbsp oil
1/2 tsp mustard seeds

1/4 tsp fenugreek seed
asafoetida
1 red chili, Do Not Break

1/2 cup shallots, Chopped
1 serrano pepper / jalapeño, Chopped into 2 Lengthwise Pieces

3 cups green apples, peeled and chopped (I used 2 and 3/4 green apples. I had 4 green apples, used 1 and 1/4 for green apple rasam)
1/2 cup tomato, chopped

1/2 Tsp turmeric powder

2 tsp salt
1 tbsp + 1/2 tsp sambar powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add fenugreek seeds, asafoetida, red chili, saute for few seconds.

Add shallots, serrano peppers, curry leaves, saute for 2 minutes.

Add chopped green apples, saute for a minute.

Add  tomato, saute for 1 more minute.

Add sambar powder, salt, saute for 1 more minute.

Add filtered tamarind juice and mix well, allow it to boil in medium flame for 10 minutes.

Add mashed toor dal, water and allow it to cook for 10 more minutes.

 cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Serves: 4