Name: Ezhukari Kuzhambu (Kadamba Sambar)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 5 small eggplants (, diced, or 1/2 large one, diced); 1 cup red pumpkin (, diced); 1 medium potato (, diced); 1 sweet potato (, diced); 1 plantain (, diced); 3/4 cup okra (, cut into 1-cm rings (I used frozen)); 3/4 cup green beans (, cut into 1/2-inch pieces); 1 large lemon-sized ball tamarind (, soaked in 1 cup of water for a few minutes. Extract the juice by crushing the tamarind between your fingers, and discard the solids.); 1 tbsp sambar powder; 1 cup pink lentils (or masoor dal, cooked until tender (you can substitute with tuvar dal)); For the ground masala:; 1 tsp vegetable oil ((or any other vegetable oil except olive)); 1/4 cup coriander seeds; 1/8 cup chana dal (or bengal gram); 3 dry red chilies ((use more if you like more heat in your kuzhambu)); 1 cup coconut milk ((I used canned)); For the tempering:; 1 tsp vegetable oil; 1 generous pinch of asafetida; 1 tsp mustard seeds; 1/2 tsp fenugreek seeds; 10-15 curry leaves