Mutton Sambar

Add 2 tbsp ghee, 0.5 tsp mustard seeds, 1 dried red chilli (stem removed), 0.25 tsp hing, and 10 washed curry leaves to The Upliance jar. Separately, cook 50 g Toor and Masoor Dal with 300 g mutton, 450 g water, and 0.75 tsp salt in an external pressure cooker until done (approx. 5 whistles or 30 minutes).

The Upliance will now temper the spices on low heat for 30 seconds with automatic stirring. Next, add 30 g grated coconut, 5 peeled garlic cloves, 3 g peeled ginger, 1 green chilli (stem removed), and 2 pieces of onion (cut in two) to the jar. The Upliance will then process and sauté these aromatics on low heat for 3 minutes with automatic stirring.

Add 1.25 tbsp sambar powder, 0.5 tsp turmeric, 2 pieces of cut tomato, and the remaining 0.5 tsp salt to The Upliance jar. The device will cook this mixture on low heat for 5 minutes with automatic stirring, followed by a quick stir. Then, add the pressure-cooked mutton and dal mixture, along with 0.75 tbsp tamarind paste. The Upliance will simmer the sambar on low heat for 12-15 minutes, ensuring all flavors meld perfectly with automatic stirring.

The Mutton Sambar is now ready. Garnish with 2 stems of minced coriander leaves and a final drizzle of 0.5 tbsp ghee. Serve hot with steamed rice, idli, or dosa.