Sambar for idly/dosai

Ingredients:
kadalai paruppu - 2 tsp
ulundu paruppu - 3 tsp
dhania seeds - 4 tsp
Seeragam - 1 tsp
Red chillies - 4
Toor dal - 1 cup
Tamarind - gooseberry size
onion - 1
garlic - 2
tomato - 1
curry leaves
coriander leaves

Seasoning:
mustard seeds - 1 tsp
kadalai paruppu - 1 tsp
ulundu paruppu - 1 tsp

Method:
Add 1 tsp oil in a tawa and add kadalai paruppu and ulundu paruppu and fry till it gets red. Then add dhania seeds, seeragam and red chillies and fry till it gets red. Grind this to a fine powder.
Cook toor dal and keep separately. Add oil to a tawa and add mustard seeds, urad dal and kadalai paruppu and let the mustard splutter. Then add the chopped onions and garlic. Once the onion turns translucent, add the cooked dal, tamarind extract and the ground powder/paste. Add the chopped tomato also. Let it cook for 10 minutes. Then add curry leaves and chopped coriander leaves.

Serve it with hot idlies or dosas. This again is my Mom's special recipe. I have never tasted this kind of sambar anywhere else.

Tips:
Keep 2 or 3 idlies on a plate and pour the sambar over it. You can garnish it with chopped coriander leaves. Prepare coconut chutney also for this.
If eating for dosa, dip a piece of dosa in the sambar and take a little chutney with it and eat. It's such an amazing combination(I've been doing it since my childhood - started the practice in Coimbatore Annapoorna-Gowrishankar hotel...mmmmmmm.......yummyyyyyy)

Saambaar saadham

This my amma's recipe.

Ingredients:
Onion - 1
Rice - 3/4 cup
Toor dal - 1/2 cup
Salt - to taste
Turmeric - a pinch
Mint - 15 leaves
Coriander chopped - 4 spoon
ghee - 2 spoon
cooking oil - 3 spoon
Tamarind - nellikkaai size

To Grind:
Kadalai paruppu - 2 spoon
Ulundu paruppu - 2 spoon
Dhania - 3 spoon
Pepper - 1/2 spoon
Seeragam - 1/2 spoon
Garlic - 4 flakes
Ginger - 1/2 inch piece
Pattai - 1 inch stick
Cloves - 2
Sombu - 1 spoon
Red chillies - 4
Coconut - 3 spoon

Method:
Heat 1 spoon oil and fry kadalaip paruppu and ulundu paruppu till it reddens. Then add dhania and fry. Add rest of the ingredients mentioned in "To Grind" and fry till it reddens. Then let it cool. Grind it in mixie with little water into a coarse paste.
Meanwhile cook rice and toor dal separately.
Add 2 cups water to the ground paste and let it boil for 5 minutes. Then add this, tamarind water, salt and tunrmeric to the cooked dal and boil for 10 minutes. Add this to the cooked rice and mix well. Close the rice cooker(without weight) and keep it in the stove(medium) for 5 minutes. Then open the cooker, add coriander leaves and 2 spoon ghee and mix again. Serve hot with raita or chips/murukku.