Vegetable Coconut Sambar
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 86.75
- Health score: 23.00
- Weight Watcher points: 13.00
Summary
Vegetable Coconut Sambar might be just the main course you are searching for. One portion of this dish contains roughly 19g of protein, 19g of fat, and a total of 447 calories. This recipe serves 4. For $2.47 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have cumin seeds, brown mustard seeds, sea salt, and a few other ingredients on hand, you can make it. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert. A few people made this recipe, and 58 would say it hit the spot. It is brought to you by foodandspice.blogspot.com. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. If you like this recipe, you might also like recipes such as Sambar – How to make Vegetable Sambar | Quick Sambar, Vegetable Coconut Sambar, and Menthi Kura Sambar - Vendhaya Keerai Sambar - Methi Leaves Sambar.
Ingredients
asafetida0.5 teaspoon
brown mustard seeds1 teaspoon
cayenne4
chana dal2 tablespoons
coconut oil2 tablespoons
coriander seeds3 tablespoons
cumin seeds1 teaspoon- cumin seeds1 teaspoon
curry leaves1 small handful
drumstick1
eggplant1 small
fenugreek seeds0.5 teaspoon- fenugreek seeds0.5 teaspoon
fresh cilantro1 handful
potato1 small
red bell peppers2
red chili1
sea salt4 servings
sesame oil2 teaspoons
shallots3
tamarind pulp0.25 cup
toor dal0.6666667 cup
turmeric0.5 teaspoon
unsweetened shredded coconut5 tablespoons
water0.25 cup- water1.5 cups
- water2.5 cups
Instructions
Step 1
To make the paste, heat the oil in frying pan over medium heat. When hot, add the fenugreek seeds, cayenne peppers, asafetida, cumin seeds, coriander seeds and chana dal. Stir and fry for a few minutes until the seeds have darkened a few shades.
Step 2
Remove from heat and transfer the mixture to a food processor or blender along with the coconut and 1/4 cup water. Blend into a paste, adding just a bit more water if necessary. Set aside.In a medium saucepan, combine the toor dal and 2 1/2 cups water. Bring to a boil, cover, reduce the heat to medium-low, and simmer gently for 1 hour until the dal is very soft. Stir occasionally. Do not drain.Meanwhile, soak the tamarind pulp in 1 1/2 cups hot water for 30 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside.
Step 3
Heat the coconut oil in a large saucepan over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds, chili and curry leaves. Stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop.
Step 4
Add the shallot and stir for another 2 minutes.
Step 5
Add the vegetables, tamarind juice and salt to taste. Cover and simmer for 10 minutes until the vegetables are tender. Stir in the cooked toor dal and the paste and simmer for another 5 minutes.
Step 6
Add 1/4 to 1/2 cup water if the sambar is too dry. Stir in the fresh cilantro or use as a garnish.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free