Varutharacha sambar(sadhya recipe # 10)

Hi friends,
Today's my recipe is varutharacha sambar.

                                                                              രുചിയൂറും സാമ്പാർ 

SUMMARY:

• Course..................curry
• Cuisine.................kerala
• Preparation time..10minutes
• Cooking time.......30minutes
• Total time.............

INGREDIENTS:

• Yellow pigeon peas.1/2cup(toor dal)
• Tamarind...............lemon size
• Shallots.................12nos
• Green chilly..........3nos
• Tomato.................2medium(cut into big cube)
• Turmeric powder..1/4tsp
• Curry leaves.........1sprig
• Chopped cilantro..2tbsp
• Jaggery..................1tsp
• Salt........................to taste
• Asafoetida.................1small piece
• garlic cloves...........1no
• Lady's finger(okra).5nos(cut into 2" pieces)
• Drum stick.............1no(cut length wise)
• Carrot.....................5cubes
• Ash guard...............10cubes
• Yam .......................5cubes
• Ivy gourd ...............5nos
• Potato. ....................5cubes
• Cluster beans..........6nos
• Pumpkin.................5cubes
• Ivy gourd................6nos

FOR GRIND:

• Coconut oil..............1tbsp
• Grated coconut........1/4cup
• Coriander seeds.......2tbsp
• Dry red chilly..........5nos or according to ur tolerance level
• Kashmir chilly.........4nos
• Chana dal.................1tbsp
• Urad dal....................1tsp
• Fenugreek seeds.......1/2tsp
• Shallots......................3nos
• Garlic clove...............6nos
• Curry leaves...............1sprig

FOR TEMPERING:

• Coconut oil................2tbsp
• Dry red chilly.............2nos
• Mustard seeds............1/2tsp
• Fenugreek seeds.........1/4tsp
• Asafoetida powder......a pinch
• Curry leaves................2sprigs

STEPS:

1. Pressure cook toor dal (yellow pigeon peas)along with turmeric powder, shallots, asafoetida and required water until it is done then mash it well.
2. Soak tamarind in hot water,extract the juice and discard the pulp keep it  aside.
3. Heat 1 tbsp oil in a pan  add  all grinding ingredients and roast until coconut turns light golden brown on low flame.When it is cool grind it to a smooth paste and keep aside.
4. Wash and cut all the vegetables then cook with little water (except ladies finger,tomatoes and shallots)until it is done.
5. Fry ladies finger and  till light golden and keep aside.
6. When the vegetable is almost cooked add fried ladies finger,shallots, cubed tomatoes,cooked toor dal,salt,tamarind juice, jaggery,  ground coconut paste and required water..Stir well and cook on medium low flame for 10 to 12minutes.(stir occasionally to prevent sticking).
7. Adjust salt and  consistency of the sambar.(sambar  should not be too thick nor too thin).
8. Temper the sambar with all tempering ingredients.Sprinkle chopped cilantro and cover the pot for 5minutes.
9. Tasty and yummy sambar is ready....Enjoy!!!!!!!!!!!!!!!!!!!!!!!.