Heat 1 tsp oil in a pan and fry red chillies, coriander seeds, fenugreek, Bengal gram and asafetida. Fry till gram turns golden brown in colour. Let it cool for some time. Add grated coconut to the fried ingredients and grind it to paste adding little water.Cut onions to thin and ling pieces. Slit green chillies lengthwise. Take a thick-bottomed saucepan; pour 1 tsp of oil and heat. Add onions, green chillies and fry till onions become tender. Take extract from tamarind and pour over onions. Add little turmeric and a small piece of jaggery and add ½ cup of water. Cook till tamarind loses raw smell. Add ground paste, mix well and add enough water to get sambhar consistency.Meanwhile fry baby onions in a little oil till they become soft. Add fried onions to the sambhar, and bring it to a boil. Add chopped curry leaves and coriander leaves.
Seasoning:
Take 1 tsp of oil in a seasoning pan, add mustard and when mustard splutters, pour it over the sambhar and cover.
