This is a 'All in One" Sambar. Easy to make and goes very good with just plain white rice.
This sambar is also made when you have a lot of veggies at home - there are no rules as to what to add in this sambar - you could add just about any vegetable. They all taste good.
Before we get on to the sambar, here are the pre-steps that need to be completed.
Cut your veggies into 1 inch pieces. You can use any veggies you like - I've used Brinjal, Red Bell Peppers, Onions, Drumsticks, Bhindi and Tomato.
Soak about a lemon ball sized tamarind in water. I always just put in a small bowl, add water and microwave for a min. This softens the tamarind and is easy to extract the juice out of it.
Extract all the juice out of the tamarind, filter it and keep it aside. This picture below is before filtering the juice.
Cook about 1 cup of toor daal till soft. I use a hand blender and blend the cooked daal into a smooth paste. I don't like little pieces of daal poking their heads out when eating! Just my preference.
In a saucepan, add about a tsp of oil, add mustard seeds, kadi patha (karuvepilai) and hing.
When the mustard seeds splutter, add the onions and fry for a min.
Once the onions turn a little translucent, add the other veggies except the tomatoes and fry for a couple of mins.
Now, add the tomatoes and again for for a min.
At this point, add salt, tumeric powder and sambar powder (about 2 tsp) or as needed. Fry the veggies for about a min.
Now, add the extracted tamarind juice and let this cook for about 5 min until the raw smell of tamarind goes away.
The next step would be to add the cooked daal in here and let the sambar boil. Taste and add salt or sambar powder if needed.
There's the Kadamba Sambar!
Enjoy. Peace Out!