To begin making the Chow Chow Sambar recipe, first pressure cook the toor dal along with turmeric and 2 cups of water for 2 whistles. Let the pressure release naturally. Once the dal is cooked, whisk the dal well and keep it aside.

Add a teaspoon of oil in a heavy bottoemd pan and heat it on a medium flame, add the sliced onion and saute for 2 minutes till the onions turns soft and translucent.

Add tomatoes, chow chow and cook till the chow chow is cooked 3/4th, stirring occasionally.

Once it is done, add the tamarind extract, sambar powder, salt to taste and let it simmer until the raw smell of the tamarind goes away and the chow chow is perfectly cooked.

Add the cooked toor dal, adjust the seasoning, add the roughly chopped coriander leaves and let it simmer for another 2 or 3 minutes and switch off.

In another small tadka pan, add a teaspoon of sesame oil and allow it to heat. Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned.

Add the asafoetida powder and curry leaves, stir it in and turn off the heat.

Pour this tempering over the cooked sambar and it is ready to be served. Serve Chow-Chow Sambar with Homemade Soft Idli or Masala Dosa. You can even serve it with Steamed Rice and Cauliflower Thoran for your vegetarian lunch or dinner.