Drumsticks and brinjal sambar

Ingredients

Masala paste

Coriander seeds – 1 tbsp
Chana dal (Bengal gram) – 1 tbsp
Cumin seeds – 1 tsp
Urad dal (black gram) – 1 tsp
Dry chillies (long) – 6
Methi seeds (fenugreek seeds) – 1/4 tsp
Curry leaves – 8 to 10
Mustard seeds – 1/2 tsp
Black pepper seeds – 1 tsp
Rice – 1 tsp (optional)
Coconut grated – 1/3 cup
For boiling dal

Toor dal (red gram dal) – 1/2 cup
Water – 2 1/2 cups
Turmeric powder – 1 tsp
For boiling vegetables

Water – 3 cups
Drumstick – 1
Brinjal (round) – 3
Ladies finger (okra) – 10 (optional)
Sambar powder (any ready made) – 1 1/2 tsp
Coriander leaves – 1/3 cup (optional)
Turmeric powder – 1/2 tsp
Tamarind paste (concentrated) – 1 1/2 tsp
Water (again) – 1 cup
Tadka (seasoning)

Oil – 1 tbsp
Hing (asafoetida) – 1/2 tsp to 2 pinches
Mustard seeds – 1 tsp
Dry chillies – 3
Curry leaves – 15
Shallots – 11 to 15
Methi seeds (fenugreek seeds) – 1/4 tsp
Method

Boiling dal

Boil dal in a cooker with turmeric powder, water, 1 tsp oil and cook it. When it is cooked, let it cool down and then smash it well with a big round spoon and keep it aside. (Do not add salt while cooking dal).

Chop the vegetables according to the size you want and keep it aside.

Roasting spices

Now roast the masala (spices), add coriander seeds, cumin seeds, dry chillies and other ingredients. When roasting you can smell the heat, aroma and flavour. Stir well and after 1 min or when it changes colour, remove it and keep it aside. At last add coconut and switch it off. Mix all. Let it roast in a hot tava. When it gets cool, grind all the spices. You can add water if you want, but I have done it without water and left it little coarse powder. (No need to roast coconut, it will get roasted even after the heat is switched off)

Tadka and cooking vegetables

Now add 1 tbsp oil in a pre-heated vessel and add mustard seeds. When it splutters, add other ingredients including shallots and stir well until the shallots change their colour to light brown.
Now add other vegetables like brinjal, drumstick and ladies finger, roast it for 3 mins, then add tomatoes and cook for 2 mins. Roast all the vegetables in oil.

Now add sambar powder and roast for a min and then add water, turmeric powder and boil by closing the lid.

When the vegetables are half cooked, add tamarind paste, let it boil until its rawness has gone and all vegetables are cooked.

When the vegetables are cooked and the rawness of tamarind has gone you can add smashed dal and water again. Mix well, add salt and see that you do not smash vegetables. Let it cook for 5 mins.

When dal and vegetables are mixed properly, you can add the ground paste or powder, mix well. When it starts to boil, let it boil for 5 mins, then simmer for 10 mins. If it becomes thick you can add water again according to your consistency. Nice aroma comes when it blends well.

In between mix the sambar, so that it does not stick to the vessel.
OR

Boil the vegetables first with other ingredients, then add tamarind paste, mix well, and cook till its rawness goes off.
Now add dal and cook for few minutes till it blends well and then add the grounded powder, if it is thick add water as per requirement 1/2cup like that, then let it boil, nice aroma comes when sambar is cooking, as soon as the grounded masala is added and other ingredients nicely blends.
After 10 to 15 mins simmering, do the seasoning (tadka) in a separate pan and add to the sambar. Mix well and close the lid so that the aroma is well blended with sambar.
The consistency of sambar should not be very thick or thin.
Serve sambar with idli, rice or dosa and drizzle ghee on top.

Notes

If you want you can avoid ladies finger, just add brinjal and drumstick.
Always taste and add salt accordingly.
You can use any vegetables as per your taste.
If you want to reduce the dry chillies, then reduce as per taste.
Stir the sambar in between, so that it does not stick to the pan.
Sometimes I add garlic cloves 2, and 1/2 chopped onion while boiling dal and smash it well.
Add tamarind paste according to your taste. If you are squeezing tamarind and using its water, then add water in the sambar according to the consistency you need.