Ingredients

(For sambhar)

1/4 cup Tur dal/split pigeon peas
2 small chopped tomatoes
3/4 inch piece of tamarind soaked in warm water for a few minutes to soften.
1 1/2 cups of chopped vegetables – green beans, drumstick, pumpkins, and south cucumber, tomatoes and white pumpkin pieces.
1 tbsp grated powdered jaggery
Pinch of turmeric powder
Salt to taste.

Roast and grind the following masala ingredients
6 Red, Dry chillies
1/2 tbsp Urad dal/Black gram
1/2 tsp Fenugreek  seeds
1 tsp Jeera/Cumin seeds
1 tbsp Chana dal
1 tbsp coriander seeds
1/2 cup grated fresh coconut
2 tsp coconut oil, preferably for frying masala ingredients

Pinch of asafoetida powder
1 tbsp roasted, fried gram (56optional).

For tempering
1 tbsp oil (Coconut oil recommended for this recipe),
1/2 tsp mustard seeds

2 dry red chillies
Sprigs of curry leaves
Pinch of asafoetida powder
Chopped fresh coriander leaves. 

Method

• In a pan,  add 1/2 tsp of oil and roast the ingredients except coconut and fried gram till you get a nice aroma. Keep aside to cool.
• Cook the tur dal with vegetables, salt, tomatoes in a pressure cooker with 2 cups of water. Add turmeric powder to it.
• Grind to a paste the roasted ingredients with coconut and the fried gram to a smooth consistency with little water and keep it aside.
• Meanwhile, in another vessel, extract tamarind juice around 2 cups. It should be of thin consistency. Add jaggery. Allow to boil.
• Within few minutes, when the raw smell of tamarind goes away and the jaggery completely melts into the liquid, add the cooked dal and vegetables, salt and let the whole mixture come to a boil on medium flame.
• Add the ground paste, stir again, and keep boiling for a few minutes. Do not boil more, once the paste has been added.
• Heat 1 tbsp coconut oil. Add mustard seeds, red chillies and a pinch of asafoetida powder. Season the Sambar with this.

Garnish with curry leaves and some chopped fresh coriander leaves. Serve hot.

Note

You can also prepare and keep ready the Sambar Powder. It can be stored for a few days. However, it is recommended to use freshly ground Sambar Masala for preparing Kodelu for the freshest taste.