Ingredients

Tur dal - 100gms
Drumstick - 2 (medium sized)
Brinjal - 1
Medium Onion - 2 (cut into pieces)
Medium sized potato - 1 (peeled and cut into small pieces)
Chilli powder   - 1 table spoon
Sambar Masala - 3 tablespoons
Coriander leaves - 1 table spoon (chopped)
Curry leaves 1 stem
Salt to taste
Tamarind - size of a small lime soaked in 1/2 cup water
Coconut oil - 2 table spoon
Asafoetidia  - 1 tablespoon
Dried red chilli – 1 Cut into pieces
Mustard Seeds - 1 teaspoon

Preparation
Cook Tur Dal, pieces of drumstick, potato, brinjal, onion,chilli powder, little coriander leaves and salt in two cups of water. Cook till dal is very soft. Add pulp of the soaked Tamarind and blend well. Add sambar masala to the cooked vegetables, stir well add more water if required and boil. In another pan heat oil and add mustard seeds. When they stop spluttering add, dried red chilli pieces, Asafoetida and curry leaves. Fry for some time and then add to dal vegetable mixture and boil it for 1 minute. Finally garnish with chopped coriander leaves on the top.

( In sambar you can add all the vegetables you have except ladies finger and like that)

Ingredients

1 kg mixed vegetables (Beans, string beans, drumsticks, yam, white cucumber, yellow pumpkin, raw banana, carrot etc.)
1-tablespoon turmeric powder
1-tablespoon red chilli powder
8 green chilli
250 gms. small onions (or 2 big onions)
1 grated coconut
4 cloves of garlic
1-teaspoon cumin powder (Jeera)
1small lemon sized tamarind
1 stem curry leaves
Salt to taste.

Preparation
Wash and cut the vegetables to 3-4 cm length. Mix with turmeric powder, red chilli powder, 8 green chilli, curry leaves & add salt to taste. Add half a glass of water and put on fire, with low steam, cover it and cook well. In the meantime, mix coconut, jeera, garlic and onion in a mixie (or any other grinder).  Also make tamarind pulp in little water
After 20 mins or so, when the vegetable gets boiled, add the above mixture into the boiled vegetables. After mixing well, add tamarind paste. Cook well until it gets thick with gravy. Add coconut oil on the top and cover it with a lid for some time and serve.

Instead of tamarind, we can use mango with vegetables.
Add curd (yoghurt) if you need more sour to taste.

Ingredients

Tomato - 1 cut into small pieces
Chilli powder - 1 tablespoon
Pepper powder - ¼ tablespoon
Jeera  - ½ table spoon
Garlic paste - 1 tablespoon
Tamarind   - size of a big lime soaked in 1½ cup of water
Asafoetidia  - 1 tablespoon
Mustard Seeds - ¼ table spoon
Coconut oil - 1 table spoon
Salt - to taste

Preparation
In a frying pan add mustard seeds. When they stop spluttering, add garlic paste, jeera powder, chilli powder and pepper powder. Fry it for 4 or 5 seconds under low flame. Then add tomato and fry it for some time. Add tamarind pulp, Asafoetidia , salt and boil it. Add more water, if needed. Put some coriander leaves on the top and serve

Ingredients

Carrot - 2 cut into small pieces
Green Peas - 1 small cup
Potato - 2 cut into small pieces
Green chilli - 5 numbers
Onion  - 1 big
Corriander powder - 1table spoon
Masala powder - 1table spoon
Coconut grated - 2 cups (Can use coconut milk powder)
Mustard seeds - ½ table spoon
Curry leaves  - 1 stem
Salt - to taste

Preparation
Cook carrot, green peas, potato, green chilli, onion, coriander powder, masala powder and salt in 3cups of diluted coconut milk. When it is cooked well, add 1 cup thick milk of coconut. Stir well and cook it in low flame for few seconds. Do not boil after adding thick milk. In a pan, heat oil and add mustard seeds. When they stop spluttering, add curry leaves and fry for some time. Mix it with the cooked vegetables and decorate the top with tomato and coriander leaves and serve