Vegetable Sambar

Curry Veg

 

Thaipusam is on 3rd February 2015 and it is a day when almost all Hindus go vegetarian. Sambar is known world-wide and today I am sharing a simple version of this recipe – I can eat and live on sambar throughout the year!

200 g tur dhal, washed and drained

1400 ml water

1 teaspoons Q.B.B. ghee

5 garlic cloves

1 green chilli, slit lengthwise

2 medium potatoes, scrubbed clean and quartered

2 brinjals, cubed

2 tomatoes, quartered

2 drumsticks, cut into 4 cm pieces

1 medium radish, cut into 1 cm thick pieces

1 ½ teaspoons salt

3 tablespoons sambar powder

300 ml water

70 g tamarind mixed with 200 ml water and strained

2 tablespoons Q.B.B. ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

½ teaspoon fennel, pounded coarsely

1 medium onion, thinly sliced

2 sprigs curry leaves

2 tablespoons chopped coriander leaves

METHOD

  1. Put dhal, water, Q.B.B. ghee, garlic cloves and green chilli into a pot and boil till the dhal is three-quarters cooked.
  2. Put all the vegetables, salt, sambar powder and water into the pot and boil till the potatoes are cooked.
  3. Add in tamarind water and boil for 5 minutes.
  4. Heat Q.B.B. ghee in a separate pan.
  5. Fry the mustard, cumin and fennel seeds till aromatic.
  6. Add in the onion and curry leaves and sauté till onions turn golden brown.
  7. Transfer the fried ingredients to the boiling sambar. Add in the coriander leaves and boil for a further 2 minutes.
  8. Serve with rice, thosai or other staples.    

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