Chop small onions, tomatoes and veggies. Pressure cook dal for 5 whistles. Mash dal well. Soak tamarind in water and extract tamarind pulp.
In a pan, roast all the ingredients given in the table ‘To Roast and Grind’. Switch off flame, add coconut, curry leaves, and saute for a while. Let it cool. Grind it in a mixer with little water to a fine paste.
Heat oil in a kadai, and temper all the ingredients listed in the table ‘To temper’. Let it splutter. Now add onion and fry till transparent. Then add tomato and all the veggies and saute till the raw smell of the veggies leaves.
Now add dal water, tamarind water, turmeric powder and salt. Boil until all the veggies cooked. Now add ground paste and mix well to avoid lumps.
Add mashed dal, and boil for few minutes in medium flame. Drizzle a tsp of ghee. Switch off the flame and keep covered for 10 minutes to retain the aroma.
Serve this Kadamba Sambar with steamed rice or any poriyal and papad.
Tips for Kadamba Sambar
1. Adjust chilli's as per your spice level for this festive sambar recipe.
2. After adding grinded spices sambar thickens, adjust water accordingly.
3. I used carrot, beans, potato and radish. You can also use drumstick, brinjal, okra, pumpkin, turnip, plantain etc. Veggies choice is purely optional for this Kadamba Sambar recipe.
4. Dal should be cooked well. Also grind the spices little coarsely which gives a traditional style of Kadamba Sambar.