Sambar

Soak tamarind pulp in warm water for 15 minutes, then extract thick juice by squeezing and straining.

Prepare vegetables - drumstick, eggplant, okra, and shallots - cutting into uniform pieces for even cooking.

Cook vegetables in the tamarind water with salt until tender but not mushy, about 10-12 minutes depending on size.

Mash the cooked dal with a whisk or ladle until smooth and creamy, adjusting water for desired consistency.

Combine mashed dal with cooked vegetables and tamarind, adding the ground spice-coconut paste.

Simmer together for 10 minutes, allowing all flavors to meld while the sambar thickens slightly.

Prepare tempering by heating oil with mustard seeds, curry leaves, dried red chilies, and asafoetida until seeds crackle.

Pour the sizzling tempering over the sambar, covering immediately to trap the aromatic flavors.

Garnish with fresh cilantro and serve hot with steamed rice, idli, dosa, or vada for a complete South Indian meal.