Step-by-Step Instructions

1. 1.Roast Spices for Paste

   Heat 1 tablespoon of oil in a pan. Add 10-12 whole black pepper, 3-4 garlic cloves, 2-3 small onions, 0.5 tsp fenugreek seeds, 2-3 dried red chilies, and a sprig of curry leaves. Sauté until fragrant and onions turn light golden brown, about 3-4 minutes. Add 0.5 tsp asafoetida powder and mix well.

2. 2.Prepare Spice Paste

   Transfer the roasted spices to a blender and grind into a smooth paste. Set aside.

3. 3.Temper and Sauté Vegetables

   Heat 2 tablespoons of oil in a large pan. Add 0.5 tsp fenugreek seeds and let them splutter. Add a sprig of curry leaves and 0.5 tsp asafoetida powder. Immediately add 10-12 small onions and 5-6 chopped okra (bhindi). Sauté for 3-5 minutes until the okra is slightly tender and the onions are translucent.

4. 4.Add Remaining Vegetables

   Add the remaining mixed vegetables (diced carrots, eggplant, pumpkin, radish, and beans) to the pan. Mix well with the sautéed onions and okra. Cover the pan and cook for 5-7 minutes until the vegetables are partially cooked but still retain some crunch.

5. 5.Combine with Spice Paste

   Uncover the pan and add the prepared spice paste to the vegetables. Mix thoroughly, ensuring all vegetables are coated with the paste. Cook for 2-3 minutes, stirring occasionally, until the raw smell of the spices disappears.

6. 6.Add Daal and Drumsticks

   Pour in the 1 cup of boiled and mashed tur daal. Add the cut drumsticks (moringa) to the Sambar. Stir gently to combine all ingredients.

7. 7.Add Tamarind and Seasoning

   Add 2 tablespoons of tamarind pulp and salt to taste. Mix well. Bring the Sambar to a boil, then reduce heat and let it simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to cook through.

8. 8.Garnish and Serve

   Finally, add 0.25 cup of freshly chopped coriander leaves. Stir once and remove from heat. Serve the hot Kerala Sadya Sambar with rice and other traditional accompaniments.