Soak Thuvaraparippu overnight or for 2 hrs in hot water.

Heat 1 tsp of oil in a fry pan.

Fry asafoetida cube, till it turns brown. Remove it from oil.

Add 1 more tsp of oil into the pan.

Add bengal gram, black gram, fenugreek seeds and 10 curry leaves into it.

Add coconut, into the gram mix and stirr well careful not to burn the grams, till coconut turns golden brown. Remove it from the pan.

Into the same pan add coriander powder and then chilli powder. Reduce the flame and stirr until the raw smell leaves, carefully not to burn the powders. Grind the fried coconut and powders into a fine paste.

Heat 2 tsp of oil in the pan.

Fry onions and green chillies, till the raw smell leaves.

Boil dal with turmeric and tomato.

When dal is half cooked, add drumsticks, onions and green chillies.

Soak tamarind in a cup of water and filter.

Add the ground coconut paste and tamarind to the dal mixture.

Allow it to boil well.

Add salt to taste.

Heat 2 tsp of oil in another fry pan.

Splutter mustard seeds and saute dry chillies and rest of the curry leaves.

Add the above seasoning into the cooked sambar.

Add finely chopped coriander leaves and mix well.

:- Serve hot with rice, idli or dosa.