Ingredients:

• 2 cups – avarekai
• 1 cup – grated Coconut
• 3 tsp – Coriander seeds
• 1/2 tsp – Jeera
• 1/2 tsp – pepper powder
• 5 – medium spiced Red Chillies
• a pinch -asafoetida Hing
• 1 tsp – Mustard Seeds
• 3 to 4 – Curry leaves
• 1/2 tsp Tamarind paste
• 1 inch cube Jaggery
• salt as per taste

Method:

1. Pressure cook avarekai, drain excess water and keep aside.
2. Heat a kadai and dry roast the coriander seeds, cumin, pepper powder and red chillies. Saute continuously.
3. When roasted, powder the masalas in a blender and add coconut to the masala and blend it again to make a fine paste.
4. Add this masala to the cooked avarekai and boil.
5. Add water to get the desired consistency and add tamarind paste and jaggery to the sambar after it starts boiling. Add salt as per taste.
6. For seasoning, heat oil and add mustard seeds. Add curry leaves and asafoetida after the seeds splutter.
7. Serve.
8. Recipe Courtesy: http://maneadige.blogspot.com/