Recipe courtesy :-
Dr. Bindu Santhamma & Maya Manoj
Step 1:- Cut vegetables ( 2-3 drumstick ,one Savala/ Onion ,6-9 Pearl onion( Kochulli) , One Carrot,1-2 Egg plant ,2-3 Cucumber , one Snake gourd , 4-7 baby carrots ) Or use Frozen vegetables.
Step 2:- Soak 1/ 2 cup of toordal ( parippu).
Step 3:- Pressure cook toordal ( parippu), with 3-4 garlic and salt for 2-3 whistle ( or cook on stove top for 20 minutes ) .
Step 4:- When the dal gets almost cooked ,blend it, until it is becomes smooth paste.Keep aside.
Step 5:- Prepare tomato puree (paste made with one tomato in a blender or add the tomato as such) and keep aside .
Step 6:- Grind one cup of grated coconut into a smooth paste and keep aside .
Step 6:- Add Step 4 and step 5 paste in a pan or in a cook pot.
Step 7:- Add vegetables ( from step 1) .
Step 8:- Cook the vegetables with 3 green chillies , 2 tea spoon of tamarind pulp, 2-3 tea spoon of turmeric powder, salt and 1/2 - 1 1/2 cup water .
Step 9:- When the vegetable gets almost done, add 2-3 tsp of Nirapara Sambar powder and add a pinch of asafoetida . Cook for another 10 minutes on low -medium flame.
Step 10 :- Bring down the heat and add the coconut paste (step 6) .Mix well .Allows it to boil.
Step 11- Heat 2 table spoon of vegetable oil, Splutter mustard seeds and dried red chilies in another small pan .
Step 12:- Add 'this' to step 10 pan .Garnish with chopped Coriander leaves or fresh curry leaves.
Step 13:- Thrissur style Sambar ready....... It goes well with steamed rice, Dosa, Idly .......:) .
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