Meanwhile, sauté the grated / scraped coconut, 3-4 red chilies, coriander / coriander seed and oil-free curry leaves in a hard-boiled wok until lightly browned. red-brown. Be careful that it does not burn. This mixture is now ground into a thin dough and added with the ingredients to the stove once it begins to boil. Add 3 tablespoons sambar powder / masala and cook for another 5 minutes. Make sure vegetables are not crushed.
Add the remaining cut vegetables and stir-fried vegetables to the pressure cooker, add water to completely submerge the vegetables, salt to taste and cook for 5 minutes and wait until they boil.
Cook toor dal (saturated in standard water 30 minutes minimum), green peppers, shallots, and one single teaspoon of turmeric into a pressure cooker till they use to become gentle (wait for two whistles in the cooker ). It takes about 10 minutes.
Skip okra and / or eggplant (this step helps to control the viscous nature of these vegetables).
Mix the tadka well with the contents of the pressure cooker and the sambar is ready!
Peel the vegetables, wash them and cut them. (Cut the okra and pestle into pieces 2 inches long and all others in cubes). Take 6-7 shallots and cut in half. Cut the green peppers in length.
Gather mustard seeds, dried red peppers and curry leaves to prepare the tadka.
Stir well and add tamarind water to the casserole.
Heat oil in a pan and add the ingredients you gathered.
Heat the ingredients until the cumin seeds begin to crackle (if you wish, you can add chopped green chilies).
Mix well the tadka with the contents of the pressure cooker and the sambar will be ready!
Serves with idis, dosa or rice.
