Kerala Sambar

Soak the tamarind in 1 Cup of water for 20 mins.

TamarindWater

Wash and drain the toor dal.

Toor Dal

In a pressure cooker, add the washed toor dal, turmeric powder, water and pressure cook for 7 whistles.

Turmeric PowderWater

Heat 2 tsp of coconut oil in a pan, add the fenugreek seeds, and saute until aromatic.

Coconut OilFenugreek Seeds

Add the coriander seeds, dried red chili, curry leaves, and saute for 2 mins.

Coriander SeedsDry Red ChilliCurry leaves

Add asafoetida, grated coconut and saute for a minute.

AsafoetidaCoconut (Grated)

Once cool, add the sauted mixture to a mixer grinder along with ½ Cup of water and grind it into a smooth paste.

Water

Extract the tamarind juice from the soaked tamarind.

Heat 2 tbsp of oil in a Kadai, add the mustard seeds, and let it splutter. Add the shallots, curry leaves, and saute till it gets translucent.

Coconut OilMustard SeedsSmall Onion (Shallots)Curry leaves

Add the tomato and saute till the tomatoes are soft.

Tomato

Add the drumstick, white pumpkin, brinjal, turmeric powder, salt, 4 cups of water, mix well, cover and cook for 20 mins.

DrumstickWhite PumpkinBrinjalTurmeric PowderSaltWater

Add the cooked toor dal, ground masala paste extracted tamarind juice, and simmer for 5 mins.

Remove from the heat and serve hot with steamed rice.