ONAM special sambar

Thuvar dal-50 gm.,Chana dal-15 gm;Turmeric-½ t spoon; For masala Asafoetida-1” cube;Coriander seed-1 ½ tbl spoon;Black gram-1 t spoon;Chana dal-1 t spoon;Fenugreek-½ spoon;Coconut-1 cup;Curry leaves-1 stem;Chilli powder-2 t spoon Vegetables Ladies finger-6;Drum stick-2;Bitter guard-½;Brinjal-2;Tomato-3 Coconut Oil-3 spoon,Thick tamarind juice-2 tbl spoon;Salt to taste,Mustard seed-½ tea spon;Red chilllly-4;Curry leaves-2 stem,Coriander leaves-2 tble spoon Cook thuvar dal and chana dal together with turmeric. Keep aside. Add ½ t spoon oil in a kadai and fry vegetables except tomato in slow fire. Put it to the dal. Put the same kadai on fire and add 1 tbl spoon oil. When medium hot add asafoetida and fry in slow fire turning frequently till it bubbles up. At this stage add coriander seeds when ½ done add Bengal gram and chana dal. When this starts turning golden add fenugreek. Fry till all turns golden brown in slow fire. Then add coconut and curry leaves, fry for 1 mt and add chilly powder . Fry till smell comes or chilly is done. Remove from fire and grind to smooth paste when cold. Adding salt and enough water cook the kept aside dal vegetable mix. When vegetable is done pour tamarind juice and tomato cook for a while. Pour ground masala duly diluted to this. Add water if necessary to desired consistency. Boil well, remove from fire and add coriander leaves. In a kadai heat remaining oil put mustard, seed when fully spluttered put curry leaves and broken red chillies. Fry and pour over sambar. Mix well and keep fully closed for a while.