Veggie sambar recipe
The pongal sambar, which is a mixed vegetable sambar, is divine. I am absolutely certain that you will love this recipe!
Ingredients:
- Vegetables for the sambar: a combination of 5 of any of these vegetables. Pumpkin, ash guard, any variety of beans, raw banana, lima beans, carrot, eggplant, okra, sweet potato, and bell pepper. Note that onions and garlic are not included in this recipe. The flavor will change drastically. Wash peel and cut the vegetables to 2”cube size. I cup each of cut vegetables to make a total of 5 cups.
- Tamarind: 1 large lemon size ball soaked and juice extracted, or 2 teaspoons of paste, though fresh is preferred.
- Yellow split lentil: 1/2 cup wash and cook with 1/2 teaspoon turmeric and 2 cups of water in pressure cooker and set aside.
For grinding:
- Bengal gram: 2 tablespoon
- Coriander: 2 tablespoon
- Black gram: 1 teaspoon
- Red chili: 3 to 6 according to how spicy you like.
- Fenugreek: 1 teaspoon
- Asafoetida: 1/2 inch piece or 1/4 teaspoon
- Coconut: 1 cup grated. Fry coconut to golden brown separately and set aside
- Green chili: 2 medium size
Step 1: Dry fry the above ingredients to golden brown. First start with Fenugreek, bengal gram, and corriander. When bengal gram is slightly brown add the rest of the ingredients and saute until the black gram turns light brown. Remove from heat.
Step 2: Grind all the ingredients to a medium fine paste adding water and set aside.
Step 3: In a 4 quart pot, cook the vegetables with 4 cups of water. When slightly cooked add tamarind and salt and cook further until vegetables are almost tender. Add the ground masala and salt, stir and bring to a boil. Add the cooked dal and bring to boil. Remove from heat. Garnish with the following:
- Mustard seeds: 1 teaspoon
- Curry leaves: 4 sprigs if available.
Step 4: Heat sesame oil in a pan and sputter mustard seeds. Add curry leaves and mix it in with the sambar.
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HEAR ARE SOME MORE TASTY AND SIMPLE PONGAL RECIPES THAT YOU CAN TRY IN YOUR OWN KITCHEN:
