Varutharacha Sambar

for pressure cooking

• ⅓ cup tuvar dal (arhar dal, pigeon pea lentils)
• ¼ teaspoon turmeric powder
• 1.25 cups water

for tamarind pulp

• ½ tablespoon tightly packed tamarind
• ⅓ cup hot water

for cooking veggies

• 1 tablespoon coconut oil
• 7 to 8 pearl onions or shallots (chote pyaaz), optional
• 1 medium tomato or ½ cup diced tomatoes , optional
• 4 to 4.5 cups chopped veggies or
• 1 cup chopped ash gourd
• 1 cup chopped brinjal
• 1 cup chopped pumpkin
• ½ cup drumsticks (saijan ki phali)
• ½ cup snake gourd (chichinda)
• ¼ cup chopped french beans (beans)
• ¼ teaspoon turmeric powder
• 2 cups water for cooking veggies
• salt as required

for making varutharacha sambar masala

• ½ tablespoon coconut oil
• 1 teaspoon chana dal (husked and split bengal gram)
• ½ teaspoon urad dal (husked and split black gram)
• 1 tablespoon coriander seeds
• 4 to 5 dry red chilies
• ¼ teaspoon fenugreek seeds (methi seeds)
• ½ cup fresh grated coconut
• ½ cup water for grinding

for tempering

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 to 2 dry red chilies
• 12 to 15 curry leaves
• ⅛ teaspoon asafoetida powder (hing)