How to make the Chow Chow Sambar

• Peel and cube the chow chow into 1 inch pieces.
• Soak the tamarind and extract the pulp. I normally store tamarind extract for easy usage.
• Wash and take the toor dal in a pressure cooker, along with the vegetables, chopped tomatoes, and turmeric powder. Pressure cook for 2 - 3 whistles or till the dal is cooked well.
• Once the pressure falls, remove the lid, add the salt, sambar powder, tamarind extract, and coconut paste along with enough water. Bring to a boil.
• Meanwhile, in another pan, heat the cooking oil. Add curry leaves, mustard seeds urad dal, dry red chilies, sauté well.
• Then, add chopped onions, add the hing, and when the onions turn colour, and pour this to the boiling dal.
• Simmer for a couple of minutes, add coriander leaves and remove.