Sambar
50g thuvaram paruppu (water till paruppu mungura alavu) – cooker, perungayam, manajai thool – cook for 5 mins after whistle
Any veggie can be taken except (mullangi, poosanikka, vendikka – all have to be sauted in pan with oil for 5 mins before adding to sambar)
Pan+ veggie+ chinna vengayam split into 2 ( 6-10 chinna vengayam)+ kutti thakali + sambar podi+ thani molaga thool + water till the veggies are covered. Close with a lid and let it cook.
Once the veggies are soft, add puli water (little bigger than ara nellikai size puli) – let it cook for 5 mins.
Add paruppu to the sambar – let it cook for 5 mins again. The amount of paruppu determines the kola kola ness of the sambar. If a lighter kolambu is needed, add less paruppu.
Thalippu: kaduggu, ulundhu, seeragam, perungaya thool, karuveppilai, varamolagai (if the kaaram in samabr is kammi). Add kothamalli into the sambar.