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.

Some breakfast inspiration on the blog

Egg sandwich

Aloo paratha

Grilled egg mayo sandwich

Ajwain poori 

Ragi dosa

Medu vada

Smorgastarta - swedish layered sandwich

Paper roast or ghee roast 

Open egg sandwich

Broccoli smoothie bowl

Leopard bread

Mandia pitha

Shakshuka

Uggani

Idli made from idli rava

onion masala dosa/ ulli karam dosa

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.