Remove the skin of Kadachakka (Bread-fruit) and cut into small pieces and wash it well.

Wash the toor dal and cook it in a pressure-cooker.

Put the tamarind in some hot / cold water to make the tamarind pulp.

Fry the ingredients (scraped coconut, black-gram, fenu greek, red chilli, asafoetida and coriander) along with one tea-spoon oil for 10 minutes on low flame.

Allow the mix to cool for 10-15 minutes and then grind it well and keep this paste separately.

Place the pressure-cooker with the cooked dal (or can replace the pressure cooker with another vessel convenient to cook) on the stove and put the pieces of kadachakka in the cooker .

Add the masala mix in it along with tamarind pulp and salt and allow this mix to boil for further 10 - 15 minutes or more and when it is cooked well, put off the stove and remove the cooker from the stove.

Heat the frying pan, put two teaspoons of oil in the pan and add mustard seeds, curry leaves, red chilli and if required some black-gram also.

When this mix turns golden in colour remove it from the stove and add it to the sambar.

This is a good dish to serve with rice, chappathi, dosa, idly etc.