Method:

To make or to prepare vegetable sambar –

Rinse tur dal in water, cut veggies and immerse in water

Add dal, veggies, onions, and tomatoes over it, add 2 1/2 cup of water to cook it and pressure cook it for 1 or 2 whistles.

When it is don and the pressure of the cooker settles down to its own, open the lid of the pan and remove the cooked tomatoes (to grind) and set aside.

Ingredients to grind –

Coconut – 1 small part of a coconut or 3/4 cup

Sambar powder – 3 tsp (heaped)

Turmeric powder – 1/2 tsp

Cooked tomatoes

Method –

To prepare vegetable sambar –

Add grated coconut, turmeric and sambar powder in the mixer jar and grind it to a semi fine paste by adding water and keep ready.

Heat the dal mixture, add salt to taste and bring it to boil

When it begins to boil add grounded paste into it.

Combine with the dal mixture

Add cooked tomatoes to a mixer jar and grind it to a smooth paste.

Add it to the boiling mixture and combine to your consistency, check the salt, if necessary add more. Boil it for 5 to 7 min in a medium/ high flame, stir occasionally. Switch off the flame.

For tempering –

Ghee – 1 1/2 Tsp

Mustard seed – 1 tsp

Curry leaves – 3 springs

Heat ghee in a tadka pan, when it is hot add mustard seeds into it allow it to splutter, add curry leaves and

Remove it from the flame and add it to prepared sambar.

Stir and mix it with the sambar. Close the lid of it. Rest it for 5 to 10 min before you serve.

Enjoy Traditional Vegetable sambar (Tarakari huli in kannada) with rice/ragi mudde, accompany it with curries and rasam.

Notes –

You can add your choice of vegetables, if you are adding drumstick, do not cook with other veggies. It will become mushy. So cook separately and add it.