Pressure cook Avarekalu along with cubed potato, brinjal & tomato (listed under masala paste – Do not cut tomato, cook whole tomato) into to 2 whistle.
Masala Paste
Roast Onion directly on the cook top until it is nicely charred in medium heat. Set aside until it comes down to room temperature. Now peel a layer of skin which is charred & then roughly chop.
In Grinding jar, add chopped onion from above step, sambar powder, coriander leaves, poppy seeds, tamarind, grated coconut & tomato which we pressure cooked. Also add a tbsp of cooked avarekalu to grinding jar, this helps to thicken the Sambar.
Grind everything to a smooth paste.
Method
Transfer cooked Avarekalu, potato & brinjal from pressure cooker to kadai. (we have used tomato to prepare masala paste)
Add, grind masala paste, salt, jaggary & required water to bring it to desired consistency.
Bring it to boil & cook for 10-12 minutes in a medium flame.
Lastly heat oil/ghee in tadka pan, when it is hot add mustard seeds & let it splutter. Add hing & curry leaves. Pour this over prepared sambar.