Karnataka Style Sambar - 200 gms

Karnataka Style sambaingr4er podi - medium spicy. 

The main diff here from the Tamizhnad style is that urad dal and bydagi chillies are used. And the proportions of the tamizhnad one is slightly diff from this. Flavour wise too, there is a diff. Because of the addition of urad dal, it thickens more than the others, so I would recommed 3 heaped spoons for a small lemon sized tamarind. 

Ingredients - dhania, jeera, red chillies, bydagi red chillies, black pepper, channa dal, urad dal, methi, mustard seeds, curry leaves, hing, turmeric.