Step-by-Step Instructions

1. 1.Prepare Sambar: Boil Dal and Vegetables

   Boil toor dal, drumsticks, and pumpkin until tender. Set aside.

2. 2.Prepare Sambar: Tempering and Masala

   Heat oil in a pan. Add mustard seeds and cumin seeds and let them splutter. Add curry leaves and dried red chilies. Then add chopped onion and sauté until soft. Add chopped tomato and mix well. Add turmeric powder, red chili powder, salt, sambar powder (2 spoons), and ginger-garlic paste (2 spoons). Mix well and cook for a while until the masala is fragrant and oil separates.

3. 3.Prepare Sambar: Combine and Simmer

   Add tamarind water (from soaked tamarind) to the masala and cook for a few minutes. Then add the boiled dal, boiled drumsticks, and pumpkin. Add 2 spoons of jaggery. Mix everything well and let it simmer for a few minutes until all flavors combine. Garnish with fresh coriander leaves.

4. 4.Prepare Aloo ki Sabzi: Tempering and Sautéing

   Heat oil in a pan. Add mustard seeds, cumin seeds, green chilies, and curry leaves and let them splutter. Add chopped onion and sauté until soft.

5. 5.Prepare Aloo ki Sabzi: Add Potatoes and Finish

   Add turmeric powder and salt to the sautéed onions. Then add the boiled potatoes. Mix well and mash the potatoes slightly with the back of a spoon to combine all ingredients.

6. 6.Prepare Medu Vada: Batter Preparation

   Soak urad dal overnight. Grind the soaked dal into a smooth, fluffy batter, incorporating cumin seeds and salt to taste. The batter should have a light and airy consistency.

7. 7.Prepare Medu Vada: Shaping and Frying

   Wet your hands, take a portion of the medu vada batter, and make a hole in the center. Carefully drop the shaped vada into hot oil and deep fry until golden brown and crispy.

8. 8.Prepare Dosa

   Heat a tawa (griddle). Pour a ladle of dosa batter onto the tawa and spread it in a circular motion to form a thin dosa. Once the dosa starts cooking, spread butter evenly over its surface. Cook until golden brown and crispy.

9. 9.Prepare Idli

   Use the same dosa batter to make idlis by steaming them in idli molds until soft and fluffy.

10. 10.Prepare Coconut Chutney: Grinding

    In a mixer grinder, combine coconut pieces, fresh coriander, garlic cloves (3-4), green chili (1-2), salt to taste, and 1 spoon of jaggery. Grind all ingredients to a smooth paste, adding a little water if needed.

11. 11.Prepare Coconut Chutney: Tempering

    Prepare a tempering by heating oil in a small pan. Add mustard seeds, cumin seeds, and curry leaves and let them splutter. Pour this hot tempering over the prepared coconut chutney.