Todays special:Paasipayaru paruppu sambar

                                    Paasipayaru paruppu sambar
First clean the mung bean dhal thoroughly and roast the dhal till it turns brownish red. Keep a well grinded mixture of coconut and cumin seed s.
Light your stove, keep your pan with clean water (the level of water must be greater than the quantity of dhal taken (i.e.) the dhal must be well immersed).
Pour the cleaned mung bean dhal in the pan with the heated water.
Allow the dhal to well boil.
Once the dhal is fully boiled, add sliced tomatoes and chilli to it and allow it to boil for few seconds.
Put the grinded paste of coconut and cumin seeds and spread it for perfect mix.
Put 2 or 3 tea spoon of curry masala to the mixture. Allow the full mixture to boil till you get a reddish brown colour.Add some salt as of your need.
Then take a fresh pan, pour some oil heat it up, add some sliced onion with coriander leaves and curry leaves (make a neat fry for 5 seconds till the onion turns brown)
Pour the above heated up oil mixture to the curry prepared.
 

Your delicious sambar is ready to serve

Needed items: Tomato-100g, onion-150g, chilli-4 to 5 Nos, coriander leaves & curry leaves (nearly 10 leave each). Mung bean dhal -100g, curry masala- 2 teaspoon, mustard seed-1/2 tea spoon, cumin seeds-1/2 tea spoon, coconut nuts – 3 pieces.