- Tuvar dal/ thuvara parippu : 1/2 cup
- Mixed Vegetables : drumstick, ladies finger, carrot, potato, green beans, raw banana etc(cut 2″ pieces).
- Garlic : 6 cloves.
- green chilly : 2 nos, slitted
- Tomato : 1 no (cut to small pieces)
- Tamarind : Gooseberry size; Soak it in water.
- Turmeric powder : 1/2 tsp
- Chilly Powder : 2 tsp or 1 1/2 tsp
- Coriander powder : 3 tbsp or (coriander powder 2 tsp and 1 tsp sambar powder)
- Asfoeitida powder : 1/2 tsp
- Coriander leaves
- coconut oil
for coconut paste
- Grated coconut : 1 cup
- Shallots : 3-4 nos
- Curry leaves : 1 spring
- Cumin seeds : 1/2 tsp
- Fenugreek seeds : 1/4 tsp
- coconut oil
- Coconut oil
- Mustard seeds : 1 tsp
- dry red chilly : 2 nos, broken to 2 pieces
- shallots : 3-4 nos; sliced
- curry leaves : 1 spring
- Heat coconut oil in a frying pan and add grated coconut, shallots, curry leaves, cumin seeds and fenugreek seeds. Fry this until the coconut become golden brown. Keep it aside to cool. Then grind this with enough water in a mixer. Keep it aside.
- Pressure cook the dal with water and salt.
- Add vegetables(except ladies finger), green chilly, and garlic to this and pressure cook it for two more whistles.
- In a frying pan add coconut oil and fry ladies finger add this to the cooked dal and other veggies.
- Add tomato pieces also.
- Add maslas and asfoetida powder to this.
- Add tamarind water.
- cook for 2-3 minutes. Adjust salt.
- Add fried coconut paste to this with enough water. Let it boil well. Switch off the stove.
- Add coriander leaves.
- Heat coconut oil in a pan and splutter mustard seeds. Add dry red chilly, curry leaves and shallots. Fry this for 1 min. Add this tempering to the sambar.
- Serve with rice.
- Use coconut oil. It gives sambar more taste.
- You can use 3 tbsp coriander powder or 2 tbsp coriander powder and 1 tbsp sambar powder.
- If you are using asfoetida piece instead of asfoetida powder fry it while you are frying the grated coconut.