1/2 cup Toor Dal soaked for at least 1 hour
3/4 tsp Turmeric Powder
1 Onion chopped in cubes
1 1/4 tsp Asafoetida
1 Carrot chopped in cubes
1 Potato Big chopped in cubes
1/2 Cucumber chopped in cubes
1 Drumstick cut into 2 inch pieces
1 Lime size Tamarind
15 Shallots small sized
2 Green Chilly with cut half until its middle
1 Tomato chopped in cubes
4 Okra cut into 1/2 inch pieces
2 stem Curry Leaves
3 tbsp Sambar Powder
1/2 tsp Chilli Powder
1 tsp Coriander Powder
1/4 tsp Fenugreek Powder
2 tbsp Cooking Oil
1 1/2 tsp Salt
4 1/2 cups Water
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
3 Dry Red Chilly broken in halves
1/2 cup Coriander Leaves chopped
Soak the tamarind in 1/2 cup of water
Add soaked dal, 1/4 tsp turmeric powder, 1 tsp asafoetida, 1 tsp salt and 4 cups of water.
Cook for 1 whistle in medium flame.(If the dal is not cooked ,cook until cooked well).
Once pressure is released add all the vegetables except okra, tomato and shallots.
Cook again for 1 whistle in medium flame.
Meanwhile heat 1 tbsp of cooking oil and sauté shallots till it become transparent.
Reduce the flame and add 1/2 tsp turmeric powder, chilli powder and coriander powder.
When the raw smell goes, add 2 tbsp of sambar powder.
Sauté till the raw smell goes.
Add fenugreek powder and 1/4 tsp asafoetida powder and continue to sauté for few seconds.
Add of curry leaves, sauté for few seconds and set aside.
Open the cooker after releasing the pressure and add tamarind water, roasted onion mix, tomato, ladies finger and green chilli.
Allow to boil for about 10 minutes in medium flame.
Add coriander leaves and mix well.
In a separate pan, heat 1 tbsp of cooking oil and mustard seed and allow to splutter.
Then add fenugreek seed and dry red chillies.
Add 1 stem of curry leaves and sauté for few seconds.
Then add remaining 1 tbsp of sambar powder.
Add the above seasoning into the sambar.
Mix well and close the cooker without weight for few minutes.
Sambar is ready to serve.