Mixed Vegetable Sambar Recipe
Prep time – under 20 mins
Cook time – under 20 mins
Tur dal – 1/3 cup
Tamarind – small lemon or gooseberry sized ball
Onion -1 finely chopped
Mixed Vegetables – 1 cup
Sambar powder – 2 tsp
Turmeric powder – 1/4 tsp
Salt as required ( I used 1 tbsp rock salt – use less if using table salt)
For the seasoning
Mustard seeds -1 tsp
Hing – a generous pinch
Fenugreek seeds – 1/2 tsp
Red Chilli – 1
Curry leaves – few
I used 1/2 a carrot, 1 small potato, 2 florets cauliflower, 2 broad beans and 3-4 beans.In case, if you are using cauliflower, do not pressure cook but blanch them in hot water and add to the sambar while adding dal or paruppu.
|Heat a tbsp of oil, add mustard seeds,when it splutters,add hing, red chillies, fenugreek seeds, curry leaves, finely chopped onions and saute for a few minutes.Then add tamarind water,turmeric powder,salt needed and sambar powder.Let it boil until the raw smell of the tamarind and the sambar powder goes. Approximately it will take around 10 minutes.|
Meant time pressure cook dal, keeping the mixed vegetables in a small container. After the raw smell of the tamarind and the sambar powder goes, add the pressure cooked vegetables to it. (See picture below)
Then mash the dal well with a masher and add to the sambar along with needed water.( little less than 1/2).Simmer and bring everything to a boil, until the sambar thickens a little.Garnish with coriander leaves and serve with steamed rice.
Some tips for beginners
If your sambar is sour, then you have added more tamarind.
If it has raw flavor of sambar powder or tamarind, then you did not boil the tamarind water with sambar powder well.
You can adjust the consistency of sambar by adding a little water along with dal.
The taste of the sambar depends or varies according to the sambar powder used.
Check out more South Indian Sambar recipes from Padhuskitchen
If you have any doubts, you can always drop a comment in the comment section or contact me through the contact form. Good luck!