• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Mixed vegetable sambar

1 cup – tur dal
1/4 cup – tamarind extract
1 – medium onion
2 – medium tomatoes
1/2 cup – beans, chopped into 1 inch size
1/2 cup – raddish, chopped
1/4 cup – carrot, chopped
1 – drumstick, chopped and boiled in salt water
1/2 cup – bottle gourd/lauki (ghia, sorakaaya), chopped
3 tbsp – sambar powder
Salt
3/4 tsp – turmeric powder
1 big stalk – curry leaves
2 pinches – asafoetida/hing
1/2 tsp each – mustard and cumin seeds
1/2 tsp – methi seeds
2 tbsp – oil
2 tsp – sugar (optional)
Directions
In a pressure cooker, cook the dal along with 1 tomato and a little bit of haldi.
Take a big pan and pour oil in it and add mustard, cumin, methi seeds.
Heat on low, making sure that the seasoning doesn’t burnt.
Once they splutter, add the hing and curry leaves.
Now add all the vegetables along with haldi and salt; stir well.
Cook for 5 minutes, then add water and allow the vegetables to cook.
Boiling, leave it for 10-15 minutes or until the vegetables nearly cooked.
Don’t allow the Vegetables get too soft or mushy.
When dal is cooked, mash it well and add the vegetables mixture in it. Mix well.
Pour tamarind water, 1 cup of water and salt according to the taste in the cooker.
Mix and allow to boil for 5 mins.
Mix the sambar powder with some water and pour it into the cooker.
Leave for another 3-4 mins; check if water or powder is required, add it.
If the sambar is sour then add some sugar.
Remove and serve delicious sambar with hot rice, papad and pickles.