Toor dal:1/4 cup
Shallots:7 to 8(cut into halves)
Drumstick:1 (cut lengthwise)
Winter melon/vallerica:1 cup
Tomato:1 (cut lengthwise)
Carrot:1
Potato:1
Tamarind:1lemon sized
Salt to taste
Turmeric powder
For roasting:
Chana dal:1tspn
Urad dal:1/4 tspn
Shallot:1 no
Curry leaves
Asafoetida:1/4 tspn
Coriander seeds:3 tbsp
Dry red chillies:5 no:s
Grated coconut:1/2 cup
Eastern sambhar powder:1tspn
For seasoning:
Mustard seeds:1 tspn
Curry leaves
Coconut oil:1tbsp
Dry red chillies:2 nos(broken)
Soak tamarind and keep aside.Cook dal adding turmeric powder and enough water.Keep it aside.Cook the vegetables adding salt ,turmeric powder and little water.Once the vegetables are half cooked add tamarind extract and cook until done.Meanwhile heat 1 tspn oil in a pan and fry urad and chana dal.Add coriander seeds till it changes into slightly brown.Add coconut,curry leaves,shallot.Fry till the coconut turns brown.Add asafoetida and sambhar powder and switch of the flame but continue stirring.Cool and grind this to a paste adding adequate amount of water.Once the vegetables are fully cooked add the cooked dal and stir.Then add the roasted coconut paste and add adequate amount of water.Bring to boil.Remove from the stove and garnish with curry leaves.Season with mustard seeds,curry leaves and dry red chillies.Serve hot with rice,idli or dosa.
