1/2 cup of mysore dhall (soaked)
1/2 cup of bombay dhall (soaked)
1 white marrow chopped
1 carrot chopped
1 tomato chopped
3 cloves of garlic
1 tbsp meat curry powder
1/4 cup of coconut milk
Salt to taste
1 onion chopped
1 sprig curry leaves
1 tsp mixed tempering seeds
2 dried chili
Pressure cook both the dhall with a cup of water so that you won't be wasting so much of time getting it soft by cooking it in a conventional pots. Once soft, add marrow and carrot, let it cook for another 5 minutes, now add garlic, tomato and let it simmer in medium flame.
When the all the above are simmering add meat curry powder and boil until all the gravy comes together forming thick consistency. Pour in coconut milk into the gravy, adjust salt to individual taste and remove the cooker from flame.
So for tempering, pour oil in a small frying pan add the tempering seeds let it crackle, now add dry chili, curry leaves. Then add the chopped onion and saute until onion turns slightly brown. Now add this tempering to the above sambar.
Now our Parupu Sambar is ready to be served, enjoy!
This is the tempering seeds that I have used which consist of
mustard seeds, fennel, cumin, ulunthu and fenugreek seeds.