Asafotida - 1 pinch
Preparation methodSoak tamarind in hot water for few mins and squeeze it.
Cook Pachai Payaru and Karamani in pressure cooker for 3 whistles with water.
In a kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Allow it to cool. Add coconut while grinding in mixie and grind it to a fine paste with little water.
Keep a vessel on stove and add tamarind water. Now add cooked grams to this and allow it to boil.
Add the grinded masala to it and boil.
Heat oil with little ghee or only oil and add mustard wait till it splutters, off the stove add asafotida and curry leaves.
Pachai Payaru Karamani sambar is ready to serve. It can be served with rice.
Notes - You can reduce the masala as per the quantity you are cooking.
If it becomes thick, add water and salt and warm it.
Adding of toor dal is not necessary, if required you can add very little.