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Ingredients:Toor/Masoor Dal – 1 cup
Tamarind – One small ball size (Soaked in water)
Grated Coconut – 1 cup
Turmeric – ¼ Teaspoon
Salt to taste
Drumsticks – 2 Scrapped and cut into finger length pieces.
Carrot – 1 piece peeled and diced
Brinjal – 1 piece diced
Lady Finger(Okra) – 4-5 (Cut into halves and sautéd in a bit of oil)
Small onions – 4 /5 pieces dicedFor grinding:

Grated coconut – ¾ cup
Coriander seeds – 2 Tablespoons
Dry red chillies – 4-5 Pieces
Fenugreek Seeds – ¼ Teaspoon
Asofoetida – A pinch
Oil – ½ Teaspoon

For Tempering(Tadka) :

Mustard seeds – ¼ Teaspoon
Curry leaves – 5 -6
Salt to taste


  1. Pressure the dal with turmeric powder and salt.
  2. Squeeze the tamarind soaked in water , drain, make a paste and keep aside.
  3. Heat oil in a frying pan and add in the grinding ingredients and sauté till the coconut is  light brown in colour on low flame.
  4. Once cooled, grind and keep the ground paste aside.
  5. Add in the cleaned and diced vegetables directly into the cooker or transfer the dal into another pan and add in the vegetables (except ladyfinger) into it.
  6. Add in enough water to cover the vegetables.
  7. After the water boils, cook on low heat till the vegetables are almost cooked.
  8. Now add in the lightly fried lady fingers.(Okra).
  9. After a few minutes add in the tamarind paste and continue to cook for a few minutes.
  10.  Now add in the ground paste and mix well with the dal and vegetables.
  11. Add in more water if the gravy appears thick.
  12. Heat a bit of oil in a frying pan.
  13. Add in mustard seeds , let it splutter and then add in the  curry leaves.
  14.  Pour it over the sambhar.
  15.  Sambhar is ready to serve with Steamed Rice or with Idli/Dosa.

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