Araichuvitta Sambar

Ingredients:
Channa dhal - 1 tbsp
Coriander seeds - 1 tsp
Red chillies - as needed
Grated coconut - 3 tbsp
Tamarind Juice - as needed
Vegetable - Any (preferably raddish, pearl onion, drumstick. A mix of all veggies plus carrots and tomatoes also tastes well)
Boiled and mashed tuar dhal
Mustard seeds, urad dhal, asafoetida, coriander leaves - for seasoning

Saute the first three items with very little oil. Add the coconut finally (after switching off the stove; just the heat of kadai would do). Grind well into a paste by adding water.
Now, add a little oil to a kadai, and saute the veggies slightly. If you're using onions, saute them until they're translucent.
Add the tamarind juice, the ground paste, and salt. Allow it to boil until the raw smell fades away.
Add the tuar dhal. If you feel the sambar has to be thicker, mix 1/2 spoon of rice flour in 4 table spoons of the boiling sambar, and add it to the larger portion.
Finally season the sambar with mustard seeds, urad dhal, and coriander leaves.