The vegetables, tamarind pulp, Sambar powder, turmeric, salt, and asafoetida are boiled together until the vegetables are half-cooked. Then the cooked lentils are added and allowed to cook until the vegetables are done. The cooked sambar is garnished with mustard seeds, red chilly, curry leaves in sesame oil for extra flavour and tempering, and the dish is served garnished with fresh coriander leaves. It’s mixed with cooked rice and taken. Ingredients: Bengal gram, Red Chilly, Coriander seeds, Red Chilly, Cumin seeds, Black pepper, Fenugreek, Asafoetida, Turmeric fingers.