Ingredients

• white Pumpkin – 1/4
• Chow chow – 1/4
• Brinjal – 1
• Snake gourd – 1/4
• Ridge gourd – 1/4
• Potato – 1
• Carrot – 1
• Lady finger – 2
• Raw plantain – 1/4
• Drum sick – 1/2
• Toor dal – 250g
• Turmeric powder – 2 tsp
• Tamarind – 1 lemon size
• Asafoetida – A pinch
• Dry red chillies – 2
• Coriander seeds – 1 tbsp
• Fenugreek seeds – 1/8 tsp
• Cumin seeds – 1 tsp
• Chana dal – 1 tsp
• Toor dal – 1/2 tsp
• Cinnamon – 2
• Cloves – 6
• Black peppercorn – 4
• Mustard seeds – 1 tsp
• Hot red chillies – 2
• Kashmiri chillies – 4
• Poppy seeds – 1/8 tsp
• Coconut – 1
• Red Chillies – 4
• Turmeric powder – 1/4 tsp
• Salt – Required
• Oil – Required
• Ghee – Required
• Jaggery – Required
• Curry leaves – Few
• Coriander leaves – Few

How to Prepare

Total Preparation Time: 20-30 minutes

1. Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
2. Soak toor dal for 50 minutes and rinse it well
3. Take a pressure cooker, add toor dal, 400ml water then add turmeric powder and boil and cook it for 8 minutes in medium flame
4. After pressure completely out, open the lid and mash the dal with a ladle then transfer it into a bowl and keep aside
5. Wash the white pumpkin, chow chow, snake gourd, ridge gourd and remove the seeds then chop them into small cubes
6. Chop the potatoes, carrots and keep aside
7. Cut brinjal and soak it in salt water for 10 minutes and cut them like cubes
8. Cut ladies finger and fry them till the stickiness goes off
9. Take a pressure cooker and add all vegetables then 400ml water and then add 1/2 tsp turmeric powder
10. Close the lid and cook them for 15 minutes in medium flame
11. Then add cooked dal and tamarind juice and mix it well
12. After that add Mysore sambar powder, 1/2 tsp jaggery and required salt
13. Close the lid and cook it for 15 minutes in medium flame till raw tarmind smell goes off
14. Open the lid and switch off the flame and keep aside
15. Take another pan, add ghee, 1 tsp mustard seeds
16. Once it splutter, add 1 red chilli followed by asafoetida, curry leaves
17. Once curry leaves become crispy, add this seasoning into the sambar
18. Then close the lid for 4 minutes for aroma
19. Now the traditional Mysore style sambar is ready for serve