Sambar is popular south Indian cuisne. Sambar is usually served as a main course with steamed rice; were as vada sambar and idly sambar are well-known south India breakfast.
My friend Anita prepares a wonderful sambar. So whenever I prepare idly, pongal and vada I follow her recipe; so I thought of sharing this recipe with you all. I hope you like the recipe too.
“Thank You Anita” 
Method
Cook toordal and moong dal together in cooker by adding turmeric powder.
In a pan heat oil add lady’s finger sauté it add sliced radish fry it add shallots fry it
Add drumstick and chopped tomatoes; add little water; close lid and cook
Once vegetables are cooked add cooked dal add 1-2 cups of water (sambar should not be too thick or too thin) add tamarind pulp, jaggery and salt; close the lid and bring it to boil.
Dilute sambar powder in water and add to the cooked dal and vegetable mix well and boil.
Meanwhile crush fresh coconut and keep aside. Once it boils add crushed coconut; boil for another 2-3 minutes.
Add chopped coriander leaves; close lid and off the gas.
Heat oil add mustard once it crackle add curry leaves add to sambar close lid and keep aside for a while. Serve sambar with steamed rice, idly, dosa, vada and pongal.
Note: Adding a small piece of jaggery to sambar is an optional. Anita doesn’t add jaggery in her recipe; but I add a small piece of jaggery because it enhances the taste of sambar.
