• For preparing , first heat up a pressure cooker.
• Add the cleaned red gram along with chopped onions and small onions.
• Pressure cook upto 2 whistles. Keep this aside.
• Place the chopped vegetables along with salt and turmeric powder in a vessel and allow it to cook.
• When it is half done, add the chopped lady's fingers, chopped tomatoes and slit green chillies and cook again.
• When done, add the tamarind extract and mix well.
• Add the cooked dhal mixture and mix again.
• Allow it to boil.

For Grinding:

• Meanwhile, heat 1 tbsp of oil in a pan or a kadai.
• Add the asafoetida piece and fry it well. Keep it aside.
• Add fenugreek seeds, coriander seeds, dry red chillies and a few curry leaves and fry.
• :- Make sure it doesn't get fried too much.
• Allow it to cool and grind it to a powder in a mixer grinder.
• Add it to the boiling sambar and mix well.
• Add a little coriander leaves too at this stage. (optional)
• Simmer for a while and when it starts to thicken, remove from the flame.

For Seasoning:

• Heat oil in a small pan.
• Splutter mustard seeds and saute dry red chillies, curry leaves and finely chopped small onions.
• Add the above seasoning into the sambhar and mix well.
• Add chopped coriander leaves and mix well again.
• :- You can adjust the quantity of asafoetida and coriander leaves according to your taste.
• Kerala Sambar is ready.