Kadamba sambar sadam

1. Making the podi
Roast the dhaniya, chilly, hing and Bengal gram in one tablespoon of the gingely oil.
Allow them to cool and then grind for a minute.
Roast the coconut for one to two minutes in a pan.
Add the coconut to the grinded mixture and grind again.
Making the sambar
Soak the tamarind in ten cups of water for half an hour.
Discard the tamarind pulp and reserve the water.
Cook the thoor dal.
Cook the vegetables in hot water for ten to fifteen minutes.
Pour in the tamarind water to the vegetables and add the salt, the grinded podi and the jaggery.
Boil this mixture for ten minutes.
Fry the mustard and green chillies until the mustard bursts.
Add this to the sambar mixture and allow it to boil for five minutes.
Stir in the thoor dal and cook for ten minutes.
Lower the flame of the stove and cook for ten more minutes, stirring occasionally.
Remove the sambar from the stove and enjoy!