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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.

Recipe I use is from Chandra Padmanabhan’s Dakshin cookbook.

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Mixed Vegetable Sambar Yum
Mixed Vegetable Sambar
Course soups stews
Cuisine south indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • ½ cup Toor dal
  • 3 cups Mixed vegetables – (I used carrots, capsicum, potato)
  • 1 Onion – medium, thinly sliced
  • ½ tsp Turmeric
  • 2 tbsps Tamarind paste
  • to taste Salt
  • 2 tbsps Coriander leaves – finely chopped
For Spice paste:
  • ½ tsp Fenugreek seeds
  • 3 tbsps Coriander seeds
  • tbsps Chana dal
  • 1 tsp Cumin seeds
  • 2 tsps Poppy seeds
  • 6 chilies Dry red
  • ½ tsp Asafoetida / Hing
  • 3 - 4 tbsps coconut Fresh – grated
  • 1 Red onion – small, chopped
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • 1 red chili Dry
  • 6 - 8 Curry leaves
Course soups stews
Cuisine south indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • ½ cup Toor dal
  • 3 cups Mixed vegetables – (I used carrots, capsicum, potato)
  • 1 Onion – medium, thinly sliced
  • ½ tsp Turmeric
  • 2 tbsps Tamarind paste
  • to taste Salt
  • 2 tbsps Coriander leaves – finely chopped
For Spice paste:
  • ½ tsp Fenugreek seeds
  • 3 tbsps Coriander seeds
  • tbsps Chana dal
  • 1 tsp Cumin seeds
  • 2 tsps Poppy seeds
  • 6 chilies Dry red
  • ½ tsp Asafoetida / Hing
  • 3 - 4 tbsps coconut Fresh – grated
  • 1 Red onion – small, chopped
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • 1 red chili Dry
  • 6 - 8 Curry leaves
Mixed Vegetable Sambar
Instructions
  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.
Recipe Notes

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.

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