Palakkadan Sambar

Wash the Toor dal thoroughly and cook it in a pressure cooker with 400 ml of water and 1 gram of Turmeric powder until very soft, about 3-4 whistles. Mash the cooked Toor dal lightly and set aside.

Extract pulp from the soaked Tamarind by mashing it in the warm water and straining, discarding the fibrous residue. Set the Tamarind pulp aside.

In a large pot, combine Drumsticks, Ash gourd, Pumpkin, Small onions, Tomato, and Green chili with 300 ml of water. Add the remaining 2 grams of Turmeric powder, Coriander powder, Red chili powder, Cumin powder, and Salt. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 10-12 minutes.