Mixed Vegetable Sambar

For a lot of South Indians Sambar does not fall under holiday special dishes. But for me this sambar with freshly ground masala (spice) paste makes for a comforting weekend meal. I usually make sambar with sambar powder (store-bought or homemade), but when I have time or have company coming over, I take the time to make the masala myself.
Mixed Vegetable Sambar
Recipe I use is from Chandra Padmanabhan’s Dakshin cookbook.
Mixed Vegetable Sambar
For a lot of South Indians Sambar does not fall under holiday special dishes. But for me this sambar with freshly ground masala (spice) paste makes for a comforting weekend meal. I usually make sambar with sambar powder (store-bought or homemade), but when I have time or have company coming over, I ...

Mixed Vegetable Sambar

Summary

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  • Coursesoups & stews
  • Cuisinesouth indian
  • Yield6~8 serving s 6~8 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hour, 15 minutesPT1H15M

Ingredients

Toor dal
½ cup
Mixed vegetables – (I used carrots, capsicum, potato)
3 cups
Onion – medium, thinly sliced
1
Turmeric
½tsp
Tamarind paste
2tbsps
Salt
to taste
Coriander leaves – finely chopped
2tbsps
For Spice paste:
Fenugreek seeds
½tsp
Coriander seeds
3tbsps
Chana dal
1½tbsps
Cumin seeds
1tsp
Poppy seeds
2tsps
Dry red chilies
6
Asafoetida/ Hing
½tsp
Fresh coconut – grated
3 -4 tbsps
Red onion – small, chopped
1
For tempering:
Mustard seeds
1tsp
Cumin seeds
1tsp
Fenugreek seeds
½tsp
Dry red chili
1
Curry leaves
6-8

Steps

  1. Cook toor dal in a pressure cooker until very soft and mushy. 
  2. Make the spice paste: Heat 2tsp oil in a small sauté pan; add the seeds, dal, red chilies and hing. Sauté until the seeds start to splutter. Remove from heat and let cool. Grind along with grated coconut, onion and a little water to make a smooth paste.
  3. In a medium sauce pan, heat 2tbsp oil and add the tempering ingredients. Once the seeds start to sputter add onion, mixed vegetables and turmeric.
  4. Cook until the veggies are tender, about 8 minutes. 
  5. Next add the ground paste and cook for 2 minutes. 
  6. Add the tamarind paste, cooked dal and salt. Add water as needed to get to desired consistency. Cook for 5 minutes on medium-high flame for the flavors to blend. 
  7. Garnish with chopped coriander and serve with steamed rice and a curry. 
Mixed Vegetable Sambar

I served the sambar with some simple eggplant curry. Papads on the side would be awesome (I didn’t feel like frying some up).

Lets check out what my fellow marathoners have cooked up for Day 6 of BM# 11.

Mixed Vegetable Sambar
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