Sambar

This is a quite famous south indian - vegetarian - dish. A must with Idli, dosa and rice...:)

Ingredients (Serves 6 to 8 people)

Toor Dal (Yellow pigeon peas): 1/2 Cup
Vendakka (Ladie's finger/Okra): 1 Cup
Vazhuthana(Brinjal): 1 Cup
Murigakka(Drumstick): 1 Cup
Tomato: 1/2 Cup
Tamarind: Lemon Sized Ball
Turmeric Powder: 1/4 Tea Spoon
Red Chilli Powder: 3 Tea Spoon
Sambhar Powder: 4 Tea Spoon
Asafotedia Powder: 2 Pinch
Grated Coconut:1 ½ Cup
Coconut Oil: 4 -5 Table spoon
Garlic: 2 - 3
Mustard Seeds: 1/4 Tea Spoon
Fenu Greek Seeds: 1/4 Tea Spoon
Dried Red Chilli: 3 - 4
Curry Leaves
Corriander Leaves
Water: As Required
Salt: As Required

Cooking Time: 25 to 30 minutes
Method

Cook the dal well adding a pinch of turmeric powder.
Soak the tamarind in water
Cook all the vegetables and tomato adding tamarind water, asafotedia and salt
Add the cooked dal to it
Add 2 - 3 Table Spoon of coconut oil to a pan and add the grated coconut and garlic and roast till it becomes golden brown in color.
To this add red chilli powder, turmeric powder and sambhar powder and  roast it for some time
Once the mixture gets cooled, grind this to a fine paste
Add this to the curry
Allow it to boil well and add curry leaves and corriander leaves
To a pan pour the rest of the coconut oil
Add mustard seeds and fenugreek seeds.  Once it finishes popping add dried red chilly
Stirr it till the chiilies changes color and add this to the sambar