Soak urad dal for 6 hours or overnight.

Take a blender add soaked urad dal, blend it into a coarse paste.

Take a Frying pan add oil to it, let it heat.

In a bowl add blended urad dal, hing,curry leaves, cumin seeds, salt as per taste mix all these ingredients and beat it well.

Now add onions mix it, take a dumpling make a hole add in a hot oil fry it until golden brown color.

For Coconut chutney:-Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste.

Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney.

For sambar:-Boil the toor dal in a pressure cooker until dal is soft.

Heat oil in a pan, add red chillies, mustard seeds, cumin seeds, fenugreek seeds, turmeric, red chilli powder, Hing, garlic pieces, and add drumsticks, eggplant, bottle gourd, carrot, curry leaves, onions, onion shallots, saute this.

Add tomatoes, tamarind juice, sambhar powder, jaggery, coconut milk, salt, add water put the lid on cook until the vegetables are tender.

Then add boiled and mashed dal and place the lid and cook for 15 minutes in a slow flame.

Add coriander leaves, switch off the flame.

Serve vada poured over with sambar and chutney.