Peel, wash, and grate raw paw. Make a little thicker shreds than mine. Add 1/4 tsp salt, combine well and rest for 5 mins.

Squeeze out water from the paw. Do not squeeze out all the water or else the sambhar will be very chewy. Separate each strand of the paw with your hands or a fork.

Take oil in a frypan. Crackle mustard and then add curry leaves, green chilies, turmeric, asafoetida, and sesame seeds. Fry for a second or two. Next, add salt (if required) and sugar. Combine everything well. Cook for about 3-5 min.

Turn off the stove and squeeze a few drops of lemon over it. Mix well and it is ready! This sambhar can be served as a salad in a Gujarati thali. It can also go well with fafda and gathiya.