Soak the tamarind in water for 30 minutes. Extract the juice and set aside.
2. Step
Roast all the ingredients mentioned above for making ground masala (except for the grated coconut) in oil.
3. Step
After roasting, turn off the heat and add coconut. Let cool, then grind into a powder with little water.
4. Step
Boil the tamarind extract with 1 cup of water and add salt, turmeric, and asafoetida. Stir well and, in a separate pan, roast okra in 1 tsp oil. Once roasted, add okra to this mixture and boil for 10 minutes
5. Step
Add ground spice paste and boil the mixture again for 5 minutes.
6. Step
Mash the boiled toor dal and add this to the boiling mixture of tamarind, spices and okra. Bring to a boil for 5 minutes.
7. Step
For tempering in a separate pan, add 1 tsp ghee, 1 tsp mustard seeds, 1 tsp urad dal, and curry leaves to low heat.
8. Step
Let the mixture sputter for a few seconds and, once done, add this tempering mix to the sambar and garnish with finely chopped coriander.
