1. Take a tsp of oil in a pan and fry saunf, garlic pods and red chilies for two mins and keep it aside until it comes to room temperature.
2. Again take a tsp of oil in a frying pan and fry curry leaves for three minutes in medium flame. Now grind it in a mixie along with coconut and the above fried spices together into a smooth paste by adding a little water.
3. Now take a tsp of oil in a pan and crackle mustard, now add peeled shallots, chopped tomato, salt, turmeric powder for fry for five minutes. Now add the above ground paste and adequate water to bring it to sambhar consistency.
4. Allow this to boil for five mins and bring it off the stove.
5. Serve with hot rice and ghee

Recipe courtesy: 4th sense cooking