firstly, in a thick bottomed pan heat 1 tsp oil. add 1 tbsp chana dal, 1 tsp coriander seeds, ¼ tsp methi and ½ tsp pepper.

roast until the spices turn aromatic.

now add 6 dried red chilli and few curry leaves. roast until they turn crisp.

turn off the flame and add 2 tbsp coconut. roast until the coconut turns aromatic.

cool completely, and transfer to the mixi jar.

add ½ cup water and blend to smooth paste.

firstly, in a pressure cooker take 1 cup rice and ½ cup toor dal. make sure to soak the dal for at least 20 minutes.

add ¼ tsp turmeric, 1 tsp oil and 4½ cup water.

cover and pressure cook for 5 whistles.

firstly, in a large kadai heat 2 tbsp oil, 1 tbsp ghee. splutter 1 tsp mustard, 2 dried red chilli, pinch hing and few curry leaves.

add 6 shallots and saute for a minute.

also add 1 potato, 1 carrot, 15 piece drumstick, 6 beans and 1 tomato.

further, add ½ tsp turmeric and 1 tsp salt.

saute for a minute or until the vegetables turn aromatic.

now add 1½ cup water, cover and boil for 10 minutes or until the vegetables are cooked well.

furthermore, add 1 cup tamarind extract and boil for 3 minutes or until the raw flavour of tamarind goes away.

add in the prepared masala paste and mix well.

once everything comes to a boil add in cooked rice and dal.

mix well and add water as required adjusting the consistency.

cover and simmer for 5 minutes or until the flavours are absorbed well.

finally, garnish with coriander and enjoy sambar rice or sambar sadam with curd rice and boondi.