mixed vegetable coconut sambar
From frantic 16 years ago
- 45 minutes to make
- Serves 4
This is great as part of a full on Indian banquet.
Ingredients
- 1/2 cup red lentils, washed and drained shopping list
- 2 cups diced vegetables (combination eggplant, cauliflower, green beans, capsicum, tomato) shopping list
- 1 tblspn tamarind pulp shopping list
- 1 tspn turmeric shopping list
- 1/4 cup chopped onion shopping list
- chopped coriander (cilantro) to garnish shopping list
- Sambar Paste shopping list
- 1/4 tspn powdeered fungreek seeds shopping list
- 1 tspn red chilli powder shopping list
- 1 tspn powdered cumin shopping list
- 2 tblspns powdered coriander (cilantro) shopping list
- 5 tblspns desiccated coconut shopping list
- 2 tblspns powdered yellow split peas shopping list
- Tempering shopping list
- 1/2 tspn brown mustard seeds shopping list
- 2 tblspns ghee (soft clarified butter) shopping list
- 1 tspn cumin seeds shopping list
- 1/4 tspn fenugreek shopping list
- 2 dry red chillies shopping list
- few curry leaves shopping list
How to make it
- Cook red lentils in boiling water until soft
- Mix the sambar paste ingredients together with the tamarind pulp and turmeric
- Add to the lentils along with the vegetables
- Cook for a further 15 minutes
- Season to taste
- In a separate frying pan heat the ghee and add the tempering ingredients
- When they crackle, add the onions and saute till clear
- Pour the temmpering over the sambar
- Garnish with chopped coriander (cilantro) and serve with boiled rice
- For a special effect, serve in half coconut shells. Dressed to impress!
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