Ingredients

• 1 - potato chopped into cubes
• 1 - tomato
• 1 - brinjal
• Pumpkin - a few small pieces
• 1 - radish, chopped into degree cubes
• 1 - onion, chopped
• 2 - lady's fingers
• 3 - drumsticks
• Tamarind - a small lemon sized ball
• 1.5 cup - toor dal
• 1/2 tsp - turmeric powder
• 1.5 tsp - sambar powder
• Salt to taste
• To Grind:-
• 1.25 tsp - coriander seeds
• 3/4 tsp - channa dhal
• 6 - red chillies
• 1/4 tsp - fenugreek seeds
• 1/2 cup - coconut
• For seasoning:-
• 2 tsp - Oil
• 1/2 tsp - mustard seeds
• 1/4 tsp - fenugreek seeds
• 1 - red chillies
• Asafetida powder - a pinch
• Curry leaves for garnishing

How to Make Kadamba Sambar

• Pressure cook toor dhal with required amount of turmeric powder and keep aside
• Take a pan, fry the ingredients, to grind, to a golden brown and grind it into a fine paste and keep aside.
• Squeeze juice from tamarind for about 1.5 cups and keep aside.
• Cook the vegetables into uniform cubes, cook them with enough water, turmeric powder and salt.
• Add the tamarind juice when the vegetables become tender.
• Once the raw smell of the tamarind juice goes, add the mashed dhal, adjust the salt, let it boil for a couple of mins.
• Add the roasted-ground masala, adjust the water to the desired consistency of the sambar, and let it boil for 5-6 mins on medium heat.
• Heat oil in a small pan, make the tempering with mustard, fenugreek seeds and curry leaves.
• Pour it over the sambar and serve.
• Recipe courtesy: Jaisruchi