Method: Wash thuvar dhal and add a cup of water along with a pinch of turmeric powder and pressure

cook till soft. In a small kadai put one or two teaspoons of oil and add Urad dhal, red chillies, coriander seeds, fenugreek seeds one by one and fry till it become light brown. Then add curry leaves and fry for a second. Finally add coconut gratings and fry till it become light brown and nice aroma comes out. Remove and cool it. Grind it to a fine paste. Chop brinjal and potato into tiny pieces. Soak tamarind in water and extract the juice. In a kadai put a teaspoon of oil and when it is hot add mustard. When it pops up add urad dhal and asafetida. Then add chopped vegetables and fry for few seconds. Add little water just to cover the vegetable and cook till soft. Then add tamarind extract, salt and jaggery powder. Mix well and allow to boil till the raw smell of the tamarind disappears. Add cooked dhal and ground paste and mix well. If necessary add little water and allow to boil for few more minutes. Note: I have added only brinjal and potato. Yellow pumpkin and carrot can also be added to this sambar.