In the recipe, the base of the sambar is made with a tantalising combination of sambar paste, jaggery, tamarind extract, salt and buttermilk. It is mixed with vegetables, including okra, brinjal, cooked in coconut oil. Spices such as Kashmiri red chili, mustard seeds and curry leaves are mixed with coconut for a crackling tadka, which is added to the final dish. It takes the dish a notch higher in the spice quotient. The sambar paste is a flavourful melange of pulses like dry roasted urad dal and tuvar dal with ground spices including cumin seeds, fenugreek seeds, black pepper, coconut, turmeric powder, red chilli powder and sea salt. Simply pair the bowl of piping hot sambar with idlis or dosas and you’ll be in for a treat!