Step-by-Step Instructions

1. 1.Prepare and Boil Vegetables

   Chop all the vegetables (potatoes, carrots, green beans, onions, tomatoes, ridge gourd). Heat 2 tsp of oil in a pressure cooker. Add the chopped vegetables and sauté for 1-2 minutes. Add a pinch of salt and enough water to cover the vegetables. Pressure cook for 1 whistle until tender.

2. 2.Fry Spices for Masala Paste

   In a small pan, heat 1-2 tsp of oil. Add 2 tbsp of whole coriander seeds and fry until they turn light brown, about 1-2 minutes. Remove and set aside. In the same pan, add 1 tsp of cumin seeds and fry until light brown, about 1-2 minutes. Remove and set aside. Then, add 7-8 fenugreek seeds and 1/4 tsp of hing powder and fry briefly for about 30 seconds. Remove and set aside. Finally, add 1.5 tbsp of chili powder to the remaining oil and fry for about 15-30 seconds, being careful not to burn it. Remove and set aside.

3. 3.Prepare Dal

   Wash and boil 1 cup of tur dal with enough water and 1/2 tsp turmeric powder until it becomes soft and mashable. It should be slightly smashed but not completely smooth.

4. 4.Grind Masala Paste

   Transfer all the fried spices (coriander seeds, cumin seeds, fenugreek seeds, hing, chili powder) to a mixer grinder jar. Add the tamarind piece and coconut pieces. Add a little water and grind everything into a coarse paste. Ensure it's not too fine, a slightly grainy texture is desirable.

5. 5.Combine and Boil Sambar

   Transfer the boiled vegetables to a large pot. Add the freshly ground masala paste to the vegetables. Rinse the mixer jar with some water and add this water to the pot to get all the remaining masala. Add the boiled and slightly mashed tur dal to the pot. Mix all the ingredients thoroughly. Add more water to achieve your desired sambar consistency. Add salt to taste (remembering salt was added during vegetable boiling). Add the crushed jaggery piece. Bring the sambar to a good boil for 5-7 minutes, allowing all the flavors to meld together.

6. 6.Prepare Tempering (Tadka)

   In a small tempering pan, heat 1 tbsp of oil. Once hot, add 1 tbsp of mustard seeds and let them splutter. Then, add the remaining 1/4 tsp of hing powder and the curry leaves. Fry briefly until the curry leaves are crisp.

7. 7.Finish and Serve Sambar

   Pour the prepared tempering over the boiling sambar. Mix gently. Your delicious homemade sambar is now ready to be served hot with rice, idli, dosa, or vada.