Step-by-Step Instructions

1. 1.Prepare and Roast Masala Ingredients

   Chop coconut into small pieces. In a pan, heat 1 tbsp coconut oil. Add fenugreek seeds, coriander seeds, dried red chilies, and chopped coconut. Roast these ingredients over medium heat until they are fragrant and the coconut turns slightly golden brown. Add turmeric powder and roast for another 30 seconds. Remove from heat and let it cool completely.

2. 2.Grind Masala Paste

   Once the roasted ingredients have cooled, transfer them to a mixer grinder. Add the small piece of tamarind and a little water. Grind to a smooth, thick paste. Set aside.

3. 3.Boil Vegetables

   In a large pot, add the cubed ash gourd and enough water to cover. Bring to a boil. Add salt to taste. Then, add the remaining chopped vegetables: brinjal, carrot, potato, drumstick, small onions, and tomato. If using, add the soaked toor dal at this stage. Cook until all vegetables are tender but still hold their shape, approximately 10-15 minutes.

4. 4.Combine Masala with Vegetables

   Once the vegetables are cooked, add the freshly ground masala paste to the pot. Mix everything well to ensure the masala is evenly distributed. Bring the sambar to a boil, then reduce the heat and simmer for 5-10 minutes, allowing the flavors to meld and the sambar to thicken slightly.

5. 5.Prepare and Add Tempering

   In a separate small pan, heat 1 tbsp coconut oil. Add mustard seeds and let them splutter. Then, add the broken dried red chilies, crushed garlic, and curry leaves. Fry until the garlic turns golden brown and fragrant. Finally, add a pinch of asafoetida and stir quickly. Pour this hot tempering mixture directly into the simmering sambar. Stir gently to incorporate.

6. 6.Serve

   Your delicious vegetable sambar is now ready. Serve hot with steamed rice, idli, dosa, or vada.