firstly, heat 2 tsp oil and add 1 tbsp coriander seeds, ½ tbsp cumin, ½ tbsp chana dal, ½ tbsp urad dal and ¼ tsp methi.

roast on low flame until the spices turn golden brown.

now add few curry leaves, 4 dried red chilli and roast on low flame.

roast until the spices turn aromatic.

cool completely, and transfer to the blender.

add ½ cup coconut and blend to smooth paste adding ½ cup water. keep aside.

firstly, in a large kadai heat 2 tbsp oil, add 11 cubes bottle gourd, 10 cubes sweet pumpkin, 5 beans, ½ tomato, 1 drumstick and 2 brinjal.

roast on low flame, until the vegetables turn aromatic.

now add 5 cup water, few curry leaves, ½ tsp turmeric and ½ tsp jaggery.

cover and cook for 10 minutes, or until vegetables are cooked completely.

further, add ¾ cup tamarind extract and 1 tsp salt. mix well.

boil for 2 minutes or until the raw smell of tamarind goes away.

add in 1 cup cooked toor dal and mix well.

continue to boil for 2 minutes or until everything is well combined.

further, add in the prepared masala paste and give a good mix.

adjust consistency, boil for 4-5 minutes or until the raw flavour from coconut goes away.

prepare the tempering, by heating 3 tsp oil.

splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.

pour the tempering over the sambar and give a good mix.

finally, enjoy temple style sambar with hot steamed rice.