Ingredients: (Serves 10)

1. Bitter gourd (pavakkai)- 1/2

2.Brinjal (egg plant)- 1no

3.Drum Stick- 1no

4.Ladies finger- 4nos

5.Red chillies- 4nos (split into2)

5.Sambar dal (Red gram dal)- 1cup

6.Turmeric powder- 1/2tsp

7.Curry leaves-1sprig

8.Water- 3cup

9.Dried coriander seeds- 2tbs

10.Tamarind- size of a golf ball

11.Water- 1cup

12.Red chilli powder-1tsp

13.Salt-to taste

14.Curry leaves- 1sprig

15. Asafoetida powder-1/4tsp

16.Grated molasses- 1/4tsp

17.Coconut oil-2tbs

18.White gram dal-1/4tsp

19.Fenugreek-1/4tsp

20. Dried chilli-4nos

21.Coconut oil- 1/2tsp

22.Coconut oil-2tsp

23,Mustard- 1tsp

24. Dried chillies split into 2- 2nos

25.Coriander leaves- few

Method:

1. Clean the vegetables and slice into long pieces.
2. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
3. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
4. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
5. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
6. Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.