- tamarind paste
1)Soak rice and black gram ( the split variety) in a ratio of 1:2 for 6 to 7 hours.
2) After that, crush the rice and lentil mixture in a mixie to make a fine paste. Add water to make it to a pouring consistency, but not watery.
3) Keep it covered for another 6 to 7 hours to ferment.
4) once fermented, take an Appe pan ( you can get it in any Indian store) the non stick variety is best. If not, then you can also use a muffin tray that is microwavable.
5)Chop onion, coriander, green chillis and mix it with the rice and lentil batter. add salt to taste.
6) Pour a small amount in each of the muffin mould in the tray, after it is greased with oil.
Keep it on the stove if it is an Indian variety and let it cook for about 3 to 4 mins on medium flame.If you are using the muffin tray, microwave on high for 3 to 4 mins.
The Appe are ready.
1) Soak yellow lentil for half an hour.
2) Cook it in a pressure cooker for 5 whistles.
3) Mash it.
4) Pour oil in a pan and mustard seeds. let them temper. put a pinch of asafoetida.
5) keep before hand, chopped onion, tomatoes, green chillies, and put in the tempering. Stir fry till they become soft.
6) Pour the mashed lentil into this. pour water to make a soupy consistency. Put a table spoonful of sambar masala and tamarind paste, salt and red chilli powder and bring it to boil.
The sambar is ready.
Arrange in a plate to serve.