Saute vegetables for a minute to remove the raw smell.
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Pressure cook dal till its cooked soft.
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Soak tamarind in hot water and extract its juice.
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Boil the vegetables in water alongwith salt, turmeric and tamarind juice.
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Dry roast fenugreek seeds, coriander seeds, red chillies, asafoetida and grated coconut. If coriander seeds are not available, you can use coriander powder too.
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Grind the above roasted mixture into a smooth paste.
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Mash the pressure cooked dal.
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Add the dal to the boiled vegetables.
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Add the ground mixture to the above mixture and heat well.
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Crackle mustard seeds in a little oil.
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Add the mustard seeds and curry leaves to the sambar.