This Special Sambar is a recipe from a Vanitha Magazine section Ruchiyude Thavalangal. This is a Sambar recipe from a hotel at Pala in Kerala. Using this quantity of ingredients will serve 15 people. Ingredients 1. Toor dal - 250g Cucumber (Vellarikka) - 750g Raw Banana - 750g Potato - 250 g Carrot - 2 Beetroot - 1 2. Lady's Finger - 250 g Tomato - 250g Big onions - 250 g Green Chilly - 5 Drum Stick - 1 3. Sambar Masala - 50g Turmeric powder - 1/2 tsp Water - as necessary Grated coconut roasted and ground - 1/2 a coconut Salt - to taste 4. Mustard Seeds - 1 tsp Fenugreek Seeds - 1 tsp Curry leaves - a few Asafoetida - 1 1/2 tsp Tamarind Paste - as to taste Method Pressure cook the first set of ingredients for two whistles and keep aside. Heat oil in a pan. Add the second set of vegetables and saute for some time. Add this to the pressure cooked items and boil for some time. Pour the tamarind water as to taste. When it starts boiling add the 3rd ingredients and mix well. When the gravy starts thickening, remove from fire. Heat the oil in a pan, add the mustard and fenugreek seeds. When it splutters, add the Asafoetida powder and add this mixture to the sambar and serve.