Kadamba Sambar

Cook the Vegetables

• While the dal cooks, soak the tamarind block in 1 cup of hot water for 15 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids.
• In a large, heavy-bottomed pot, combine the mixed vegetables, sambar onions, and chopped tomato.
• Pour in the tamarind extract, add salt, jaggery, and about 1 cup of water, or just enough to cover the vegetables.
• Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the vegetables are tender but still hold their shape.

Combine and Simmer the Sambar

• Pour the cooked, mashed dal into the pot with the cooked vegetables.
• Add the ground masala paste and stir gently to combine everything well.
• Add 1-1.5 cups of water to adjust the sambar to your desired consistency. It should be a thin, flowing gravy.
• Bring the sambar to a gentle simmer over medium-low heat. Cook for 5-7 minutes, allowing the flavors to meld. Avoid a rolling boil after adding the coconut paste.

Prepare the Tempering (Tadka)

• In a small tempering pan (tadka pan), heat the ghee over medium heat.
• Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
• Add the broken dried red chilli, curry leaves, and the remaining 0.25 tsp of hing. Sauté for a few seconds until the curry leaves are crisp and fragrant.
• Immediately pour this hot tempering over the simmering sambar.

Garnish and Serve

• Stir the tempering into the sambar.
• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, idli, dosa, or pongal.