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Vegetable Sambar

Chef.Foodie's picture
Ingredients
  Split red gram 50 Gram
  Red chilies 5 Gram
  Coriander 5 Gram
  Turmeric 1 Pinch
  Coconut 30 Gram
  Fenugreek 1 Pinch
  Cumin 1 1⁄4 Pinch
  Tamarind 20 Gram
  Drumsticks 30 Gram
  Small onions 30 Gram
  Brinjal 30 Gram
  Lady fingers 30 Gram
  Tomatoes 30 Gram
  Salt To Taste
  Bengal gram 5 Gram
  Split black gram 5 Gram
  Oil 10 Milliliter
  Asafoetida 1 1⁄4 Pinch (A Large Pinch)
  Small onions 30 Gram (For Tempering)
  Mustard seeds 1 Pinch
  Coriander sprigs 3
  Water 1 Liter (1 Liter For Gram And 120 Milliliter For Tamarind)
  Watercress 120 Milliliter
Directions

1. Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram.
2. Grate coconut. Roast and grind to a fine paste with the Toasted masala.
3. Clean and wash red gram. Boil till soft.
4. Add cut and prepared vegetables and spices; simmer.
5. When vegetables are cooked add tamarind pulp. Bring to boil and remove.
6. Temper with-mustard seeds, chopped onions, red chilli and asafoetida.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Servings: 
4

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