Palakkad-Style Sambar

Boil 5-6 dried red chilies in water, then grind them into a smooth paste; soak 1 cup toor dal for 30 minutes.

In a pressure cooker combine the soaked dal, diced pumpkin, chopped tomato, 1 tbsp red chili paste, 1 tsp turmeric, salt to taste, and 3 cups water. Cook for 3–4 whistles, then blend the mixture to a soup‑like consistency.

Heat a little coconut oil in a pan and sauté the chopped carrots, green beans, and fried okra until tender.

In a separate saucepan boil the chicken drumsticks until cooked through, then set them aside.

In a pan sauté shallots with curry leaves and a pinch of salt until pink; remove and set aside. Add 1 tsp methi seeds and fry until golden, turn off heat, sprinkle 1 tsp asafoetida, mix and set aside. In the same pan sauté a chopped tomato with 1 tbsp red chili paste until mushy, remove. Add grated coconut and curry leaves, fry until golden, turn off heat, stir in 4 tbsp sambar powder and a splash of water to form a silky coconut‑tomato paste.

Heat 1 tbsp tamarind paste with ½ cup water until it lightly boils, then set aside.

Combine the blended dal‑pumpkin soup, sautéed vegetables, boiled chicken drumsticks, tamarind water, and the coconut‑tomato paste in a pot. Simmer over medium heat for about 10 minutes, allowing the flavors to meld.

In a small pan heat a little oil, add mustard seeds and curry leaves, turn off the heat, then stir in half a tsp sambar powder, a pinch of Kashmiri red chili powder, and a small amount of asafoetida. Pour this tadka over the sambar and garnish with fresh coriander.