Soak tamarind in hot water and extract 1 and 1/2 cup of thin tamarind extract from that. Cook the toor dal and cut the radish into thin roundels. Peel the skin of the shallots and keep aside. In a pan add ghee and roast the channa dal, coriander seeds, methi seeds, red chili and green chili. When it is 3/4 the roasted, add in 4 shallots | chinna vengayam and saute for 2 minutes in a low flame.
Add the tomato and cook for few minutes and switch off the flame. Add coconut to this. Allow this to cool completely.
Grind this into a smooth paste and keep it aside. If needed add little water while grinding.
In a pan add oil and add in the mustard seeds. Add in the remaining onions and saute for 5 minutes till the onions become translucent. Add in the radish and saute for few minutes.
Add in the tamarind water, sambar powder, turmeric powder, salt and asafoetida.
Let this boil for 7-8 minutes or till the veggies become soft.
Add the cooked toor dal to this. Mix well. Add in the ground paste and mix well.
Mix well and add the jaggery to this. Boil this well for 2 minutes and switch off the flame. Add in the curry leaves.
Sambar is ready . Serve this with rice or idli | dosa| pongal.
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