Method
  1. In a large pot, on a medium flame cook the cut vegetables with water, turmeric and salt. Start with the drumsticks and after 5 min add the radish and potatoes and lastly the chopped onions and tomatoes (when the potatoes are half cooked).
  2. Once the vegetables are cooked, add the cooked dal, tamarind paste or juice, chopped coriander leaves and the sambar paste and continue to cook on a low flame for 10 min. Keep stirring every couple of min. Remove from flame.
  3. In a small kadai heat oil, add the mustard seeds and when it starts to splutter add the curry leaves and hing powder (optional) and remove from flame. Pour over the ready sambar.
Serving Suggestion

Serve hot with rice, ragi balls, cooked millets or broken wheat, idlis, dosa or as a side dish