Sambar Kozhikode Style...

Ingredients
Red gram(Thuvaraparippu) - 1/2 cup
Salt - As reqd
Tamarind(Puli) - A lemon sized ball or as reqd
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 1/2 tsp

Vegetable
Onion - 3 nos
Drumstick(Muringakkai) – 3 nos
Lady’s finger(Vendakkai) – 5 nos
Carrot – 1 no
Potatoes(medium) – 2 nos
Raw plantains(Pachakai) – 1 no
Brinjal(Vazhuthananga) - 1 no
Tomato - 2 nos
Green chillies - 2 - 3 nos
Coriander leaves - 1 bunch

For seasoning

Oil - 1 tsp
Dry chillies(Unakka mulaku) - 2 - 3 nos
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs

For grinding:-
Grated coconut - 2 cups
Cumin seeds(Jeerakam) - 1 pinch
Fenugreek seeds(Uluva) - 1 pinch
Pepper (Kurumulaku) - 5 - 6 seeds
Coriander powder - 2 tsp
Asafoetida(Kayam) - 1 pinch
Garlic pods - 2 nos
Small onions(Kunjulli) - 2 nos
Curry leaves - 1 spring

Preparation Method
1) Fry coconut with all ingredients listed for grinding except coriander powder.

2) When coconut turns golden brown, add coriander powder and fry for 1 min.

3) Allow it to cool and grind it to a fine paste.

4) Cut all the vegetables into even sized pieces.

5) Cook red gram or dal in a pressure cooker along with 1/2 tsp turmeric powder, a pinch of salt, ghee and the required quantity of water, until half cooked.

6) Add chilly powder followed by the vegetables one by one according to their cooking time into the dal.

:- For instance, potatoes first followed by others and finally add tomatoes.

7) Add boiling water and salt as required.

8) Soak tamarind in a cup of water and extract the juice.

9) Add the extracted tamarind juice into the vessel.

10) When all the vegetables are cooked, add the coconut paste and allow it to boil.

11 )Heat oil in a pan.

12) Splutter mustard seeds and fry red chillies and curry leaves.

13) Add the above seasoning into the cooked sambar.

14) Add coriander leaves and mix well.

:- Serve hot with rice