Sambar

Ingredients:

Tuvar dal (pegion dal): 1/2 cup
Onion: 2 big
Carrot: 1 medium or big
Raw banana: 1
Yam: a small peice
Pumkin: 100g
Potatoe: 2 medium
yellow cucumber: 1/2th cup (cubed)
drumsticks: 1 big
Tomatoe: 2 big
Brinjal: 2 medium
Ladies finger: 100g
coconut: 1/2
tamarind pulp: 1 cup
chana dal (chick pea dal): 1 tblsp
urud dal ( black gram dal): 1 tsp
fenugreek seeds: 1 tsp
Cumin seeds: 1 tsp
Garlic pods: 10 pods
Ginger: 1 inch
corriander powder: 1 tbsp
Sambar masala: 1 tsp
Dry red chilly: 2
Mustard seeds: 1 tsp
Oil: as required
Jaggery/sugar: 2 tblsp(if sugar); a small peice(if jaggery)
Salt: as required
Curry leaves

Prepration

Dice all vegetables( into small cubes). In a preassure cooker, With the tuvar dal put in all the diced vegetables( exclude 1 onion), 6 pods garlic and ginger and cook till 2 whistles are done. In a pan, heat oil and put in cumin seeds along with fenugreek seeds. after say around 5 to 10 sec ad the urud dal and chana dal and saute till they turn golden.Then put in scraped coconut, 1 sliced onion, 1 dry red chilly the remaining pods garlic and saute continuously on medium flame till the coconut turns dark brown and the oil seperates from the mixture. when this happens, add corriander powder and sambar powder and saute for say a minute. Remove the mixture to a plate and after cooling run in mixure to make a smooth paste of it. Open the preassure cooker and pur in the tamarind pulp and allow it to heat. Then add the coconut paste you just made and allow it to boil. Add the sugar(or jaggery which ever) and salt. Allow it to simmer till the right consitency is attained and the curry is cooked.
For tampering: heat oil pop in mustard seeds. when done popping put in drychilly and curry leaves. Pour the mixture on to the curry

And serve with rice.

Tip: while adding the mixture if the curry is too tight add water. The curry is done when the light coloured foam over the curry almost is gone.