Heat 2 teaspoons oil in pan. Roast channa dal, coriander seeds, dry red chlies, methi seeds, urad dal, black pepper corns until aromatic and golden. I used coriander powder here. Once cooled grind to a smooth or coarse paste along with grated coconut.

In the same pan temper with 1 teaspoon mustard seeds and 6 curry leaves. Add small onions and saute well for 3-4 minutes. Add cubed tomatoes and saute for 2 minutes. Add the chopped vegetables and saute well. Add turmeric powder, sambar powder and mix well. Mix well to coat the sambar powder in oil.

Now add the tamarind pulp and mix well. Add 3 cups water and cook for 10 minutes. Add required salt.

Add the cooked dal and mix well.

Add the sambar masala prepared earlier. Mix well and simmer for few minutes.

Add the jaggery and mix well.

Simmer for 5 minutes, add cilantro leaves and remove from flame. Serve kadamba sambar hot with rice.