Sambar (B)

Ingredients	For 4	For 100
Split red gram	50gms	1.25 kg
Red chillies	5gms	115gms
Coriander	5gms	115gms
Turmeric	a pinch	15gms
Coconut	30gms	680gms
Fenugreek	a pinch	15gms
Cumin	a large pinch	20gm
Tamarind	20gms	500gms
Drumsticks	30gms	680gms
Onions  (small)	30gms	680gms
Brinjals	30gms	680gms
Ladies fingers	30gms	680gms
Tomatoes (optional)	30gms	680gms
Salt	to taste	115gms
Split Bengal gram, split black gram	5gms	115gms
Oil	10gms	250ml
Asafoetida	a  large pinch	30gms
Curry leaves	a spring	15gms
Mustard seeds	a pinch	15gms
Onions (small) for tempering	30gms	225gms
Coriander leaves	a spring	1 bunch
Water for gram	1ltr	25ltr
Water for tamarind	120ml	3ltr

Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram. Grate coconut. Roast and grind to a fine paste with the roasted masala. Clean and wash red gram. Boil till soft. Add cut and prepared vegetable and spice; simmer. When vegetables are cooked, add tamarind pulp. Bring to boil and remove. Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves.