Udipi Sambar Ingredients Brinjal - 250 gm Bottle Gourd - 200 gm Carrot - 200 gm Drumstick - 2 Shallots - 200 gm Tomato - 250 gm Turmeric powder - 1/2 tsp Salt to taste Cooked Toor Dal - 100 gm Tamarind puree - 1/2 cup Jaggery - 2 tsp Water For Masala paste Chana dal - 2 tsp Urad dal - 2 tsp Fenugreek - 1/4 tsp Coriander seeds - 3 tsp Cumin seeds - 1 tsp Red chilli - 6 A pinch of Asafoetida powder Grated fresh Coconut - 2 tbsp For Tempering Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 2 A pinch of Asafoetida powder A few Curry leaves Method: 1. In a pot of hot water, add Brinjal, Bottlegourd, Shallot, Carrot and Tomato. Add Turmeric powder and Salt and cook it for a few minutes, once the vegetables half cooked add the Drumstick. 2. Meanwhile dry roast the ingredients for the masala - add Channa dal, Urad dal, Fenugreek, Coriander seeds, Cumin seeds & Red chillies. After 2 minutes, add Asofoetida powder and grated Coconut. Turn off the stove, cool the mixture and then grind it with water into a paste. 3. Vegetables are cooked completely now add cooked Toor dal and Tamarind puree. Finally, add the paste, mix it well and add some water if it is too thick. 4. Add some salt as per taste and let it simmer for about 15 to 20 minutes. You can add