Udipi Sambar - Udupi sambar - Side dish for Idli / dosa or rice - Sambar with freshly masala

I seldom do Araichu Vitta Sambar or Arachuvitta sambar as it takes only a bit of time also the sambar tends to be thick. Then When my mum visited me I realized I was grinding too much masala and dhal is also more. We don't need same amount of dhal as in normal sambar. So Now days I do make it more often and it is not that thick any more. Making freshly grinded masala base sambar tastes really good and perfect alternativw to normal sambar powder based sambars
For Sambar
Tuvar dal / Toor Dal / Thoor Dhal - 1/2 cup cooked
Mixed vegetables of your choice - 1.5 cups
Tamarind - Lemon size ball (Add 3 cup of water mix well. Make clean tamarind water)
Jaggery - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Asafoetida - a pinch
Curry Leaves - 10
Dry Red chillies - 2
Coriander leaves - 1 tablespoon (finely chopped)

for sambar powder:
Coriander seeds - 1.5 teaspoon
Urad dhal - 1 teaspoon
Cumin seeds - 1 teaspoon
Methi seeds - 1/8 teaspoon
Red dry chillies - 5-7 (adjust to the spicyness of the chillies)
Coconut - 1/4 cup
Sesame seeds - 1/2 teaspoon
Chana dhal - 1 teaspoon

Heat the pan with 1 teaspoon of oil add all the ingredients under for sambar powder and fry till raw smell goes off and let it cool down. 
Grind to fine powder. cook toor dal and keep it aside
Heat the pan with rest of the oil. Add curry leaves, mustard seeds and asafoetida and let it pop. Add all the vegetables and fry for 1 min. Add Tamarind water. Let it boil
Add Turmeric powder, Salt, Powdered spices and 3 cups of water. 
Close the lid to let the vegetable cooked for 3-4 mins in low flame. Add Cooked dhal.
Continue to cook in low flame till vegetables are fully cooked. Add jaggery and cook for another min. Add coriander leaves and switch it off
Serve hot