Ingredients:

• 1 – Potato chopped into cubes
• 1 – Tomato
• 1 – Brinjal
• Pumpkin – a few small pieces
• 1 – radish, chopped into degree cubes
• 1 – onion, chopped
•

Method:

1. Pressure cook toor dhal with required amount of turmeric powder and keep aside
2. Take a pan, fry the ingredients, to grind, to a golden brown and grind it into a fine paste and keep aside.
3. Squeeze juice from tamarind for about 1.5 cups and keep aside.
4. Cook the vegetables into uniform cubes, cook them with enough water, turmeric powder and salt.
5. Add the tamarind juice when the vegetables become tender.
6. Once the raw smell of the tamarind juice goes, add the mashed dhal, adjust the salt, let it boil for a couple of mins.
7. Add the roasted-ground masala, adjust the water to the desired consistency of the sambar, and let it boil for 5-6 mins on medium heat.
8. Heat oil in a small pan, make the tempering with mustard, fenugreek seeds and curry leaves.
9. Pour it over the sambar and serve.
10. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S