Soak the tamarind in 1 cup of water and take a thick juice.
Pressure cook the ingredients under the section "To cook" for 5 to 6 whistle. Once the pressure is released, mash the ingredients.
Heat the oil and roast the ingredients under the section "For roasting in oil". Now add this to a blender including the excess oil.
To the blender add the ingredients under section " For grinding". Now grind this to fine thick paste by adding little water as possible.
Heat oil in a pan. add curry leaves once the curry leaves stop splattering add the vegetables (ladies finger, brinjal, drumstick), asafoetida powder and sauté for a minute. Now add salt. Place the lid and cook for a minute.
Now add tamarind juice, ground paste and bring to boil.. Cook this until the vegetables (ladies finger, brinjal, drumstick) are cooked and the raw tamarind smell is gone.
Now add the mashed pigeon pea ingredients, water if needed and bring to boil. Boil this for 2 minutes and remove from heat and keep it aside.
In a pan heat coconut oil, add mustard seeds, fenugreek seeds, asafoetida powder, dry chili, coconut and sauté until the mustard seed stop splattering. Add this to sambar mix well and serve.