Vegetables that can be used : Tomatoes,
Drumstick, Ladiesfinger/Okra, Capsicum/Green Pepper, Radish/Daikon/Turnips,
Carrots, Onions(preferrably, the small whole ones..available
in bottles in the US).
The first 4 can be cooked over a flame in
tamarind water during the process of making saambar. The other vegetables
have to be cooked earlier in ordinary water.
Pressure cook toor daal with water.
Take a hard bottomed/non stick vessel,
saute mustard, methi seeds, green chillies, dhania, red pepper, channa
dhal. Add dry coconut to this after the above are slightly roasted
and the mustard splinters. Fry for a few seconds.
Grind all of these into a smooth paste.
Saute mustard in a little oil.
Add the tamarind dissolved in water to this.
Add salt.
After this boils for sometime, add the
vegetables(cooked or uncooked depending on the type of vegetable).
Let it boil till the vegetable takes
in the salt and tamarind taste.
Mash the pressure cooked toor daal,
mix the ground paste in it.
Add this mixture.
Let it boil for sometime.
Add the jaggery or sugar.
If the concotion is very watery, mix
a spoon of rice flour in a spoon of water and add to the saambar...this
will help thicken the saambar.
Turn off the stove.
Garnish with finely chopped coriander(cilantro)
and curry leaves.
Mode of eating :
Mix with cooked plain rice and eat as main
course.