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Sambar is made either exclusively with one of these vegetables or a combination of them - okra, moringa (also known as drumstick), carrot, radish, pumpkin, white radish, potatoes, tomatoes, brinjal (eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices.[4] The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables are half-cooked. After the vegetables are half cooked, the cooked lentils (The most common lentil used is the split pigeon pea also known as Toor Dal) are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked Sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves or curry leaves. The addition of spice-scented oils at the end of cooking for is a common Indian culinary technique. Mustard seeds, black gram, dried red chillies and curry leaves fried in ghee or vegetable oil is one example of numerous oil flavourings used for Sambar.
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