Step 1: Prepare Boiled Vegetables

The presenter shows a bowl of pre-boiled vegetables including potato, carrot, beans, onion, tomato, and ridge gourd. These vegetables were lightly fried in 1-2 teaspoons of oil and then pressure cooked for one whistle with a pinch of salt until tender.

Step 2: Fry Coriander Seeds

Heat a small kadai (pan) with a little oil. Add 2 tablespoons of whole coriander seeds and fry until they turn light brown. Remove the fried coriander seeds and transfer them to a mixer jar.

Step 3: Fry Cumin Seeds

In the same kadai, add 1 teaspoon of cumin seeds and fry until they turn light brown. Remove and add to the mixer jar with the coriander seeds.

Step 4: Fry Fenugreek Seeds and Hing

Add 7-8 fenugreek seeds and about 1/4 teaspoon of hing (asafoetida) to the kadai. Fry until light brown. Remove and add to the mixer jar.

Step 5: Fry Red Chilli Powder

Add 1.5 tablespoons of red chili powder to the remaining oil in the kadai. Fry for a very short time (just a few seconds) to release its color and aroma. Be careful not to burn it. Add to the mixer jar.

Step 6: Grind Masala Paste

To the mixer jar containing the fried spices and chili powder, add a small piece of tamarind (about half the size of a lemon) and 1/2 bowl of coconut pieces. Add a little water and grind everything into a slightly coarse paste.

Step 7: Combine Vegetables and Masala

Transfer the boiled vegetables into a larger cooking pot. Add the freshly ground masala paste to the vegetables. Rinse the mixer jar with a little water and add that water to the pot as well. Mix everything thoroughly.

Step 8: Add Boiled Dal

Add the pre-boiled and slightly mashed toor dal (arhar dal), which was cooked with water, turmeric, and a little oil, to the pot. Mix well to combine all ingredients.

Step 9: Adjust Consistency and Seasoning

Add more water if a thinner consistency is desired for the sambar. Add salt to taste (remembering some was added to vegetables). Add a small piece of jaggery (gud) for a hint of sweetness and to balance the flavors.

Step 10: Boil Sambar

Bring the sambar to a good boil, allowing all the flavors to meld together and the vegetables to absorb the spices. Let it simmer for 5-7 minutes.

Step 11: Prepare Tempering

In a separate small kadai or tempering pan, heat 1 tablespoon of oil. Add 1 tablespoon of mustard seeds. Once they start to splutter, add the remaining 1/4 teaspoon of hing and a sprig of curry leaves. Fry until the curry leaves are crisp and aromatic.

Step 12: Add Tempering to Sambar

Pour the hot tempering over the boiling sambar. Mix gently. The Sambar is now ready to be served hot.

Step 13: Serve Sambar

Serve the hot Sambar with rice, idli, vada, or dosa. The presenter shows it served with dosa.

• Adjust chili powder quantity based on your spice preference.

• Do not add too many fenugreek seeds as it can make the sambar bitter.

• Boil vegetables until tender but not mushy to retain their texture.

• Use different combinations of vegetables like drumsticks, brinjal, or pumpkin.

• For a richer flavor, you can use coconut oil for tempering.