Varuthu aracha theengai Sambar/Roasted coconut sambar

Ingredients

Radish/Drumstick/Carrot/Beans -  1 cup
Toor Dhal - 1/2 cup
Onion - 1T
omato - 1
Garlic - 2
Shallots - 5 or 6
Red Chilli - 4
Urad Dhal - 1 tsp
Channa Dhal - 1 tsp
Jeera - 1 tsp
Coriander Seeds - 1 tsp
Whole Pepper - 1 tsp
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Grated Coconut - 2 tbsp
Coconut Oil - 3 tsp
Curry Leaves -  5 or 6
Coriander Leaves - handful
Mustard Seeds - 1 tsp
Asafoetidia - 1/4 tsp
Salt to taste

Method
            Pressure cook the thoor dhal and keep it aside.
            In a pan,1 tsp of coconut oil and roast coriander seeds,red chilli,urad dhal,channa dhal,jeera,pepper,asafoetidia,garlic,minced shallots and coconut.Roast the coconut till it turns brown and until then get yourself drenched in the aroma that comes out from the mixture.Once it is roasted,remove from fire and allow it cool.Grind the ingredients and make it into a paste.
           In a seperate pan,add the remaining coconut oil,mustard seeds,1/2 tsp jeera,2 red chillies,a pinch of asafoetidia.Add the onions and saute until it is translucent.Add the tomatoes and cook on very low flame.Tomato should become soft and blend with the onion.At this point, add red chilli powder and turmeric powder,saute well.Add the vegetables,some salt and allow it to cook.When the vegetables are half cooked,add the cooked dhal,tamarind juice and ground paste.Mix it well and add required quantity of water and salt.Allow it to boil.Remove from fire and garnish with coriander leaves.
          Serve with rice.