Tuesday, 14 March 2017

Mixed vegetable Sambar




Following the last post of sambar powder, today's post is a mixed vegetable sambar.I grew up in a joint family and catering to every family members choice was a laborious task.Making sambar tailored to ones liking and that too for a family of 15 members is not a easy task. So the solution for this problem was a Mixed vegetable sambar .Add any vegetable of your choice or a hand full of every thing available either ways this sambar is lip smacking and you would want to lick that plate too.In India the vegetable vendor packs all the vegetables in small quantity if you order for sambar vegetable's .The soul of an aromatic sambar is the sambar powder, curry leaves and drumsticks . You can't even imagine sambar with out sambar powder and curry leaves.While sambar is relished with idli,dosa,vada it can also be had with simple steamed white rice too.If you are making it vegan then proceed as it is or I would suggest using ghee /clarified butter for  tempering and I can vouch for the difference in taste that ghee adds to the sambar.








Recipe for Mixed vegetable sambar

Preparation time:10 minutes
cooking time:30 minutes
serving:6



Ingredients


Step1
  • 1/ 2 cup -toor dal/pigeon peas
  • 1/8 teaspoon-turmeric /haldi
  • 1/2 teaspoon- chilly powder
  • 1 1/2 cup-water
  • 1 teaspoon- oil
  • 1 -tomato
Step 2
  • 1 -potato
  • 1 -carrot
  • 1-cucumber/lauki/bottle gourd
  • 1-drumstick
  • Tamarind (a ping pong size ball)
  • coriander leaves as needed
  • curry leaves as needed
  • salt as needed
Tempering
  • 2tbsp-ghee/oil
  • 1/2 teaspoon-mustard seeds
  • 1/8 teaspoon-asafoetida/hing
  • 2 red chillies(whole)
  • curry leaves

Instructions



1.To a pressure cooker add all the ingredients listed under step 1 and pressure cook for 5 whistles on medium heat .

2. Allow the cooker to release pressure on it self, mash the dal and keep aside .

3.Soak tamarind in warm water and extract the pulp by pressing with hands.

3.peel and cut the vegetables of your choice and boil in sauce pan with some salt until done .

4. Add boiled veggies,sambar powder,tamarind pulp,curry leaves.coriander leaves salt and bring to rolling boil.

5.For tempering add ghee in a tadka pan and add mustard seeds .

6.Once the mustard seeds splutter add red chillies followed by hing and curry leaves .

7.Add the tempering to the sambar and close the lid .

8. Serve it hot with idli or dosa.

6 comments:

  1. Slurp! Looking at your sambar, I think I would drink it as is! Just like you, I also add all vegetables, and thankfully, the girls eat whatever is in a sambar, so have no issues... :)

    ReplyDelete
  2. yummm, can I come over ? this looks so yumm, my son loves sambar and idli .

    ReplyDelete
    Replies
    1. Yes sure Nammi !! Oh really do you make sambar?

      Delete
  3. slurp slurp slurp! I shall soak the idlis and add chutney too in it and give it a good mix with my fingers and slurp..

    ReplyDelete

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