Vegetable Sambar Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Split red gram 50 gm. | ||
| Red chillies | 5 Gram (For 4) | |
| Coriander | 5 Gram (For 4) | |
| Turmeric a pinch | ||
| Coconut | 30 Gram (For 4) | |
| Fenugreek a pinch | ||
| Cumin a large pinch | ||
| Tamarind | 20 Gram (For 4) | |
| Drumsticks | 30 Gram (For 4) | |
| Small onions 30 gm. | ||
| Brinjal | 30 Gram (For 4) | |
| Ladies fingers 30 gm. | ||
| Tomatoes | 30 Gram (For 4) | |
| Salt | To Taste (For 4) | |
| Bengal Gram | 5 Gram (For 4) | |
| Black gram | 5 Gram (For 4) | |
| Oil | 10 Milliliter (For 4) | |
| Asafoetida a large pinch | ||
| Mustard seeds | 30 Gram (For 4) | |
| Coriander leaves a sprig | ||
| Water for gram 1 lit. | ||
| Water for tamarind 120 ml. | ||
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, curry leaves and asafoetida. Sprinkle chopped coriander leaves.
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, curry leaves and asafoetida. Sprinkle chopped coriander leaves.
Chef
