Easy Sambar
A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.
Ingredientsfor 5 servings
- Carrot
- Beans
- Broccoli
- Cauliflower
- Green peas
- Potato
- Yam
- Lady`s finger (if fresh not available
- 2 cup Dal
- 3 tsp Sambar powder
- 1 tsp Turmeric powder
- 1/2 tsp Fenugreek powder (Uluva)
- 1/4 tsp Asafoetida powder Kaayam
- Mustard seeds A little
- 4 - Shallots (Kunjulli)
- 3 nos Dry red chillies
- Coriander leaves A bunch
- 2 nos Tomato
Preparation
Step 1
Add dal in rice cooker and if frozen vegetables, add it along with turmeric, salt and cook upto 1 whistle.
Step 2
Cool it and open it.
Step 3
Add the sambar powder.
Step 4
If u slightly heat all powders together the colour of sambar can be made little brown.
Step 5
Add fenugreek powder or whole.
Step 6
Add asafoetida powder.
Step 7
Let the mustard seeds crackle in a little oil.
Step 8
Cook some onion or shallots.
Step 9
Add tomato and dry red chillies.
Step 10
Add it to the curry along with coriander leaves.
Step 11
Goes well with dosa and rice.
Tip
Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.
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