Ingredients:
 Split Red Gram
(Kadalaparupu) - 1 Cup
Tomatoes - 4
Onions - 2 Medium
Ginger Paste - 1 tsp
Garlic Crushed - 1 tsp
Coconut Powder - 4 tsp
Coriander Leaves - a fist full
Curry Leaves - 10 to 15
Okra - 4
Brinjal - 3
Green Chilli - 4
Oil - 50 gms
Mustard seeds - 1/2 tsp
Cummin seeds - 1/2 tsp
Asafoetida - 2 pinches
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmeric - 3/4 tsp
Tamarind paste - 3 tsp
Dry Red Chilli - 2
For Sambar Powder:
Coriander Seeds - 3 tsp
Cummin Seeds - 1 1/2 tsp
Split Red Gram - 3/4 tsp
Mix all above ingredients in a small skillet and fry until they turn brown or they split. Remove from heat and let cool. When cool make into a fine powder and keep aside.
Procedure:
1. Cut all the vegetables i.e, tomatoes, okras, brinjals, onions into large pieces slightly larger than bite sized pieces. Keep aside.
2. Pressure-cook the split red gram with enough water to become very soft.
3. In a large pot heat oil and add mustard and cummin seeds. When they start to split, add green chillies, curry leaves and asafoetida.
4. Immediately add five cups of water, vegetable pieces, tamarind paste, turmeric, salt and red chilli powder and on medium heat bring to a boil.
5. Cook for 10 more minutes or until the vegetable pieces are soft.
6. Now add the cooked red gram, stir well and cook for 10 more minutes.
7. Now add sambar powder, ginger-garlic paste and coconut powder, coriander leaves, one-tsp sugar, and stir well.
8. Cook for 10 more minutes with low flame and cover.
9. Remove from heat.
10. Serve hot with Idly, Dosa and plain white Rice.
Note: You may use tamarind juice instead of tamarind paste and water. To prepare tamarind juice, soak tamarind in water about an hour and extract juice from it.
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