Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 12.Add Tempering to Sambar

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

13. 13.Serve Sambar

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