For Tamarind Pulp
1 tablespoon tamarind
⅓ cup hot water
For Cooking Dhall
½ cup KKG Kumaran toor dhall or arhar dhall (pigeon pea lentils), 100 grams
¼ teaspoon turmeric
1.5 to 1.75 cups water or add as required
For Cooking Vegetables
1 to 1.5 cups cleaned and chopped vegetables like okra, french beans, potatoes, small round brinjals, pumpkin
1 to 2 drumsticks, scraped and chopped in 3 to 4 inches sticks.
6 to 7 pearl onions (sambar onions) or 1 small to medium onion, thickly sliced
1 small to medium tomato, quartered or diced
¼ teaspoon turmeric powder
½ teaspoon Kashmiri red chili powder – optional
salt as required
1.5 to 2 cups water or add as required
Important Ingredient
1 to 1.5 tablespoons sambar powder
For Tempering
2 tablespoons sesame oil (gingelly oil), can also use coconut oil or sunflower oil, or ghee
½ teaspoon mustard seeds
1 to 2 dry red chilies – halved and seeds removed
10 to 12 curry leaves
2 pinch asafoetida
5 to 6 fenugreek seeds – optional
For Garnish
1 tablespoon chopped coriander leaves (cilantro leaves) – optional