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The toovar dal are cooked until they are crumbling. Tamarind pulp is soaked in water to extract the flavour and then discarded. A mixture of ground spices known as sambar powder (which contains roasted coriander seeds, chillies, lentils, and other spices) and tamarind are added to the dal. Vegetables and spices such as turmeric and chilli powder are also added. The dal and vegetable stew is heated until the vegetables cook. A wide variety of vegetables may be added to sambar.

Typical vegetables include okra, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved shallots or onions, but many different vegetables may be used with adequate results. Typically sambar will contain one or several seasonal vegetables as the main vegetables in the soup.

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Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

• 
  500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
• 1 1/4 litres (5 cups) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 3 cloves garlic, ground to a paste
• 2 cm (1 in) ginger, ground to a paste
• 1 1/2 teaspoons salt
• 2 tablespoons oil
• 2 small cinnamon sticks
• 5 cardamom pods
• 5 cloves
• 1 teaspoon fennel

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Shrimp in a spicy sauce a delicious Indian food.

Estimated cooking time: 40 minutes

• 
  1 lb medium sized raw shrimps
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tbsp tamarind paste
• 1/4 tsp turmeric powder
• ¼ tsp red chilli powder
• 2 tbsp veg oil
• 3 cloves garlic (whole)
• ½ cup coconut milk
• 1 tbsp finely chopped cilantro

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Edward & Pingskie

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