| • | Boil tur dal with turmeric powder, keep aside.
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| • | Take a vessel, put cut down veggies and add table salt to taste.
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| • | Now add enough of water for the veggies to cook with sambar powder.
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| • | Cook the veggies when done, set up aside.
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| • | Grind the cooked Dal with one-half of the Coconut scrapings, Keep aside.
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| • | Now take a vessel and heat up coconut oil.
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| • | Add urud dhal, dry aside chillies, when the dal is light brownish add table mustard seed and curry leaves.
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| • | When the table mustard seed crackle add the cooked veggie mixture, dal and coconut mixture, mix well.
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| • | Add water if the mixture is very thick, take aside it from the burn when done.
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| • | Take some other 2 tbsp of coconut oil in a kadai.
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| • | Fry the left over of the coconut scraping until golden brown.
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| • | Pour it all over the Erasari.
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| • | Erasari is ready to serve.
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