| • | Boil tur dal with turmeric powder, keep aside.
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| • | Take a vessel, put cut vegetables and add salt to taste.
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| • | Now add sufficient of water for the vegetables to cook with sambar powder.
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| • | Cook the vegetables when done, set aside.
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| • | Grind the cooked Dal with half of the Coconut scrapings, Keep aside.
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| • | Now take a vessel and heat coconut oil.
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| • | Add urud dhal, dry chillies, when the dal is light brown add mustard seeds and curry leaves.
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| • | When the mustard seeds crackle add the cooked vegetable mixture, dal and coconut mixture, mix well.
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| • | Add water if the mixture is very thick, remove it from the fire when done.
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| • | Take another 2 tbsp of coconut oil in a kadai.
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| • | Fry the remaining of the coconut scraping until golden brown.
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| • | Pour it over the Erasari.
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| • | Erasari is ready to serve. |
