To make fresh sambar powder, heat a teaspoon of ghee or oil in a kadai / pan.
In order, add fenugreek seeds, chana dal, urad dal, red chilli and 1 teaspoon of coriander seeds.
Take care not to burn any spices as it will spoil the whole sambar. Everything should be done in medium flame with constant stirring to ensure even roasting.
Once the dal turns golden, crisp and fragrant, transfer to a plate for cooling down.
After cooling down, place it in a mixer. Add the remaining 1 teaspoon coriander seeds and grind it to a powder. In between, once wipe down the sides as there might be un ground ingredients stuck to the sides of the wall.
Keep this powder aside.
Heat a kadai with ghee and add the tempering items in order.
After that, add onion, green chillies, curry leaves and saute till onion turns transparent. Lastly add tomatoes, saute for a minute.
Transfer to a pot in which you are making sambar.
Add the tamarind extract, turmeric powder to it and after it starts to boil nicely, add the vegetable and salt.
Let the vegetable get cooked. After that, add cooked dal and bring to boil. Adjust water consistency.
Lastly add the ground masala powder, jaggery and let it boil for 2 minutes or till the sambar gets thick.
Finally garnish with remaining curry leaves, coriander leaves and switch off the flame.