Varutharacha sambar

Ingredients
Toordal 1 cup,
Elephant foot yam 100gm,potato 1,ash gourd 200 gm,onion 1 -all cubed,
shallots 100gm,halved,drumstick 1,cut into 6cm length,green chilly 4,slited
Tamarind concentrate  3/4tspn,turmeric powder 1/2tspn,chilly powder 1tspn,
coriander powder 1tspn,asafoetida powder 1/2tspn,fenugreek powder 1/4tspn,
grated coconut 1/3 cup,cooking oil 2 tspn,mustard seed 1/4tspn,fenugreek seeds
a pinch,dried chilly 2,curry leaf 2 sprigs,salt to taste.

Fry coconut till soft brown,remove from flame,add chilly,coriander and
fenugreek powders to the coconut,stir quickly to combine,allow to cool.
Cook toordal in a pressure cooker with turmeric powder.Take 1/4 cup of dal,
add to coconut mix,grind it in a mixi,keep it aside.Mash the dal in the cooker with a spoon,
add onion,all vegetables,green chilly,1 sprig curry leaf,salt to taste and cook well.
Add tamarind diluted in 3 cups boiled water,coconut paste,asafoetida to the sambar
mix ,allow to boil,adjust salt,remove from flame.
Heat oil in a pan,drop in broken dried chilly,mustard seeds,fenugreek seeds,allow seeds
to pop,add curry leaves,pour the mix to sambar,combine well and serve.