Sambar (c)

Ingredients	For 4	For 100
Split red gram dal	115gms	2.8kg
Drumstick	115gms	2.8kg
Ladies fingers	115gms	2.8kg
Onions	115gms	2.8kg
Coconut	30gms	680gms
Red chillies	5gms	115gms
Coconut oil	30gms	115gms
Coriander seeds	15gms	340gms
Turmeric	a pinch	15gms
Mustard seeds	a pinch	15gms
Cumin	½ tsp	30gms
Fenugreek	a pinch	30gms
Tamarind	15gms	225gms
Curry leaves	a spring	1 bunch
Asafoetida	a pinch	15gms
Salt	to taste	100gms
Water	500ml	12.5ltr

Wash gram and boil in water with turmeric powder. Wash and cut drumstick and ladies fingers into even-sized pieces; slice onions. When gram is cooked, add vegetables. Lightly fry in a little oil, coriander seeds, cumin, fenugreek, asafoetida and three-fourths of the red chillies. After a few minutes add grated coconut. Remove from fire when coconut gets browned. Grind spices and coconut to a fine paste. Soak tamarind in hot water and extract juice. When vegetables are cooked, add ground ingredients. Bring to a boil. Add tamarind juice and simmer for a few minutes. Remove. Heat remaining oil and fry mustard seeds, broken red chilli pieces and curry leaves. When mustard seeds crackle, pour into the sambar. Mix well.