Wednesday, December 5, 2007

MIxed Vegetable Sambar.

Sambar (Curry) is a gravy dish and it can be one of the side dish too. Sambar is prepared in many ways. Sambar can have many or a few vegetables too. It can be with coconut or with out using coconut. Sambar goes well with white or boiled rice plain rice, idli, dosa, chapati or even rotis and poori.

Here is a Sambar recipe, used vegetables like carrots, Knolkol and beans. I have used freshly roasted and ground spices. Using fresh roasted spices turns the curry with fresh aroma of the spice and sambar taste better.
Lets see the recipe now.


To cook :
Toor Daal:1/4 cup
Carrot: 2 (Medium size)
Knolkol :1 Medium size)
Beans :  10 to 15.
To roast : 
Coriander seeds: 1 Tea spoon
Fenugrick seeds: 1/4 Tea spoon
Cummin Seeds: 1/4 Tea spoon
Red Chiillies: 4 ( or Red chiilly powder: 1/2 tea spoon)
Urad daal: 1/2 Tea spoon
 To Add :
Tamarind: a little ( small lemon size)
Turmeric powder: a pinch
Asafotodia: a pinch
Salt: to taste
To Dry grind :
 Dry roasted Spices.
To season :
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Curry leaves: 8 to 10
Coriander leaves: 3 to 4 sticks.


1. Cook Toor/Moong dall in a pressure cooker for 8 to 10 minutes.
2. Wash and cut vegetables according to your wish and boil separately until it cooks.( for 10 minutes)
3. Keep a pan on the fire and heat.  Add fenugric seeds and urad daal ,roast until it turns into brown, add coriander seeds and chillies, roast for 1 minutes, add curry leaves ( 4 to 6 ) and cummin seeds, put off the gas.
4.  Dry roast spices and prepare fresh sambar powder or you can use any brand of sambar powder.
5.Soak tamarind in 1/2 cup of water, squeeze out the pulp and keep it aside.
6. Keep a big pan on the fire. Add cooked dal, vegetables
7. Add tamarind pulp, turmeric powder and salt.

8. Mix it well and cook for 2 minutes.
9.Add ground spice mixture and mix it well and cook for 3 to 4 minutes.
10. Shift the Sambar to a serving dish and add mustard seeds, ingh and curry leaves seasoning. Add cut coriander leaves and serve with the main dish you prepared.

Please Note: You can use any type of vegetables to make Sambaar.Ex: White pumbkin, Brinjal, onion and potato, Red pumpkin. Radish, All types of spinach, lady's finger. The consistency of curry can be as you wished. (thick or more liquid). I did not add any coconut here. Adding coconut to the curry is optional.
Time : 30 minutes.
Serves : 3 to 4
Fresh Sambar Powder :
Dry roast/ or Add a teaspoon of oil  and roast , 1/4 Teaspoon of methi/fenugrik seeds, add 1/2 teaspoon of urid dal. Add some chilly (byadagi chilly), Add 2 Tablespoon of coriander seeds and fry them till they turn slightly brown. Add Jeera /Cumin seeds, a pinch of ingh and curry leaves. Put off the fire and let it cool. Dry grind the sambar powder and use it for the sambar. 

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