Ezhumbu sambar/muttone bone sambar
Ingredients:
cooked toor dhal          -11/2 cup
mutton bone/ezhumbu kari   -100 g
shallots                 -6-8
tomato                 -1 finely chopped
curry leaves             -few
mustard seeds            -1/4 tsp
cumin seeds             -1/4 tsp
fenu greek seeds          -1/4 tsp
pepper corns             -1/4 tsp
hing                   -pinch
turmeric                – little
oil                     -1 tbsp
coriander powder          -1/2 tsp
cumin powder            -1/2 tsp
chili powder              -1/2 tsp
sambar powder           -1 tsp
green chili               -1
Method:
- In  a pressure cooker cook mutton bone/ezhumbu kari along with salt ,chili powder, coriander powder ,cumin powder and adequate water for upto 4-6 whistles or until it is done.
- In a kadai heat oil allow mustard seeds to splutter.Temper with cunin seeds,fenugreek seeds ,pepper corns,hing and curry leaves.
- Add the shallots and a green chili .Fry until it turns transparent.
- Now add the chopped tomatoes .After a few seconds put sambar powder and required salt.
- Cook until mushy and add the cooked mutton bone.Add more water if needed
                                     
- When it starts boiling add the cooked toor dal to it .
- Cook for another 3 -5 minutes until the dal blends thoroughly.Garnish with cilantro.
- Serve this sambar with hot idlis/Dosa
