This is one type of sambar where we use ground coconut mixture along with the regular sambar making process.And the main highlight is that we use BroadBeans for this recipe.This is one of the type of sambar i had when i used to live in tirunelveli during my childhood.Anyway i gave it a try for the recipe and here it is.If you guys know anymore version of this recipe ,please update my comments,may be i can give it a try too...
Massor Dal / Thur Dal / Moong Dal - 1/2 cup
Asafoetida - a pinch
Turmeric Pd - 2 tsp
Avaraikai (BroadBeans) - 200 gms
Shallots - 1/2 cup
Tomato - 1 medium
Curryleaf - 1 sprig
Coconut oil -1 tsp
Sambar Pd - 2 tsp
Feneugreek Whle - 1/8 tsp
Mustard Seeds - 1 tsp
Green Chilly slit - 1
Tamarind Paste - 1 tsp
Coconut Milk - 1/4 cup
For Grinding :
coconut - 1/2 cup
Jeera - 1 tsp
Red Chillies - 1
Grind it to a smooth paste with water
Cook Dal with 1 1/2 cup of water with 1 tsp of turmeric and asafoetida pd in pressure cooker for 5 whistles.Let the steam release on its own
Take a pan add oil ,once its hot add mustard seeds, fenugreek seeds and saute a min ,then add curry leaf ,shallots, green chillies and turmeric pd.
Saute till shallots are translucent and then add tomato and saute it till its cooked then add sambar pd and give a stir till raw smell goes away.
Then add Broad Beans and saute it for 5 min ,then add tamarind paste and a cup of water and let it cook ,till broad beans are cooked enough.
Then add Cooked Dal and mix well ,Add salt and finally add the coconut mix and give a stir and let it cook for 5 min,Then switch off flame and finally add coconut milk and transfer to a serving container.
Let it sit for 30 min before serving.