How to make Kerala Style Sambar

Vegetables normally added to sambar are as per the following:-

Banana (Banana)
* Chenna (Chenna)
* carrot
 * Drum sticks (drumsticks)
 * Okra/Women Finger (Vendaka)
* Beans
* Sambar cucumber (cucumber)
* Debris (Pumpkin)
* Ivy (Cowaka)
* tomato
 * Pumpkin (Pumpkin)
* Eggplant (eggplant)
*Potatoes

Fixings

Blended vegetables cut into medium pieces - 3-4 cups
(I utilized 1 potato, 1 carrot, 2 drumsticks, 1/2 banana, 1 tomato, 5 beans and some eggplant)
Sambar dal/Tuvara dal (Sambar/Toor dal) - 1/2 cup
Cleaved onion - 1 medium
Cleaved Green Chillies - 2

Garlic cloves - four or five
Turmeric powder - 1/2 tsp
Tamarind - Gooseberry measured ball
Cleaved coriander - 2 tbsp
Red bean stew powder - 1 tsp
Coriander powder - 2 tbsp
Sambar powder - 3 tsp
Mustard seeds - 1/2 tsp
Red Chillies - 3
Curry leaves - one stem

Shallots or pearl onions (cleaved) - 1/4 cup
Asafoetida (kayam) - a squeeze
Oil - 3 tbsp
Water - enough
Salt - enough

technique

Heat 1 tbsp oil in a strain cooker and saute cleaved onion, garlic and green chillies for 2 minutes.
Next add the cleaved vegetables, nuts, salt and 1/2 tsp turmeric powder, close the container and strain cook on medium fire till 2 whistles. (For pressure cooking, add sufficient water to cover the vegetables)

Absorb tamarind 1/2 cup warm water for some time and crush it to remove the concentrate. Concede.
At the point when the dal and vegetables are cooked, eliminate the cover of the strain cooker and add the tamarind juice. Mix and cook on low intensity for some time, adding more salt if necessary.
Add hacked coriander leaves and stew for an additional 2 minutes. Avoid fire.

Heat oil in a dish and permit the mustard to splutter.
Add chickpeas, red chillies and curry leaves and saute briefly.
Blend sambar powder, coriander powder and bean stew powder and sear on low fire for 2 minutes.
Presently empty the sambar into the wok and mix well for a couple of moments. Avoid fire.

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