INGREDIENTS
1/8 tsp
Asafoetida
4
Chillies, dried red
1
Lime size tamarind
1/2 cup
Pearl onions
1
Tomato cut in quarters
5 1/2 cups
Veggies
1/2 cup
Fox tail millets / quinoa / rice
1 tbsp
Coriander seeds
1/2 tsp
Fenugreek seeds
1 tsp
Mustard seeds
1
Salt
1/2 tsp
Turmeric, powder
2 tbsp
Coconut
5 1/2 tsp
Oil / ghee
7
Curry, leaves
1
sprig Curry
10 1/2 cups
Water
1 tbsp
Chana dal (kadala paruppu)
1 tsp
Jaggery
1 tsp
Store bought sambar powder ((optional - can just use the spoce powder you make below))
1/4 cup
Toor dal