Wash and pressure cook the toor dal to a soft consistency by adding enough water.
Wash and soak the tamarind, extract the pulp, keep it aside.
Chop the vegetables and keep it aside. Slit the green chili into two pieces.
Grind to paste roasted gram, 1 tomato, coconut, sambar powder, asafoetida to a smooth paste by adding water.
Once the dal is well cooked, add 4 cups of water, add the cut vegetables, shallots, chopped tomato, green chilli and cook.
Now, add ground paste to the cooking dal.
Next, add the tamarind (puli) water and cook until the vegetables are cooked. Then, remove from the heat.
In a pan, heat cooking oil and add mustard seeds, cumin seeds, urad dal and stir until the mustard splatter. Now, add Shallots, dry chili, curry leaves until curry leaves splatter.
Now, pour this over the simmering sambar, add coriander leaves and cook until sambar comes to a boil and remove from heat.