| 1 | Pinch | Asafoetida (Hing) | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Teacup | Cilantro (Kothmeer) | |
| 1.5 | Teaspoon | Coriander Powder | |
| 8 | Nos | Curry Leaves | |
| 1 | Teacup | Dhal, Tur | |
| 6 | Nos | Drumsticks(shevaga) | cut in pieces |
| 2 | Tablespoon | Jaggery | |
| 0.5 | Teaspoon | Jeera/Cumin Seeds | |
| 8 | Nos | Okra | |
| 0.5 | Teaspoon | Methi - Fenugreek | |
| 0.5 | Teaspoon | Mustard Seed | |
| A | Little | Salt | |
| 2 | Teaspoon | Sambar Powder(preparation see below | |
| 1/4 | cuo | Tamarind juice | |
| 4 | Nos | Tomatoes | |
| 0.5 | Teaspoon | Turmeric Powder |
Soak and cook dhal till tender. Add dry masalas and other vegetables. When soft, add jaggery, salt and tamarind water.
Prepare Seasoning: Put some oil in the pan and heat it, and fry the mustard seed, and curry leaves, jeera, Methi and Hing.
Pour this seasoning in the Sambar. Add chopped coriander leaves, and the Sambar is ready to be served with hot cooked rice.
Preparing Sambhar powder:
| 12 | Teaspoon | Asafetida (Hing) | Roast and Powder |
| 6 | Medium | red chillies | Roast and Powder |
| 2 | Tablespoon | Coconut Desiccated | Roast and Powder |
| 2 | Teaspoon | Coriander/Dhania | Roast and Powder |
| 1 | Sprigs/Twigs | Curry Leaves | Roast and Powder |
| 1 | Tablespoon | Urid dal | Roast and Powder |
| 1 | Teaspoon | Jeera/Cumin Seeds | Roast and Powder |
| 1/2 | Teaspoon | Methi - Fenugreek | Roast and Powder |
| 1 | Teaspoon | Mustard Seed | Roast and Powder |
| 8 | Nos | Pepper Corns | Roast and Powder |
| 1 | Teaspoon | Turmeric Powder | Roast and Powder |
Method: Roast each of the above till they turn aromatic. Powder to a fine, as required. This will keep well for months in a air-tight container. You can make a larger quantity of this by using the above ingredients in the same ratio.