Kathirikkai Avarakkai Murungakkai Sambar – Mixed Vegetable Sambar

• Oil – 1 tsp (preferably sesame oil)
• Mustard seeds – 1/4 tsp
• Urad dal – 1 tsp
• A few curry leaves
• A pinch of asafoetida
• One dried chili (optional)

Method of preparation:

Pressure cook toor dal with 1 and 1/2 cups of water and mash it. You can also boil the lentils if you don’t have a pressure cooker.

Wash and cut all the vegetables into long pieces. Heat oil in a thick bottomed kadai or sauce pan and add cut brinjal and saute for 2 to 3 minutes over medium high heat.  Add cut broad beans (avarakkai) and drumstick. Saute for a couple of minutes and a cup of water with turmeric powder and a little salt.

Let it cook till the vegetables become tender. Now add tamarind juice and allow them to boil for 6 to 8 minutes.

In between, heat oil in a pan and add all the ingredients given under “roast and grind”. Roast till the lentils become golden brown. Turn off the stove and let it cool. Grind it to a fine powder.

Mix it with cooked dal and add this mixture to the kadai along with a little more salt. Add more water and let the mixture boil for 5 minutes stirring frequently. Sambar is ready.

For tempering: Heat oil in a small pan. Add mustard seeds and allow it crack. Add the remaining ingredients and finally add this to the finished sambar.

Serve hot with rice or idli/dosa.