Vegetable Coconut Sambar

Ready in : 45 mins

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.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

asafetida

0.5 teaspoon

brown mustard seeds

1 teaspoon

cayenne

4

chana dal

2 tablespoons

coconut oil

2 tablespoons

coriander seeds

3 tablespoons

cumin seeds

1 teaspoon

cumin seeds

1 teaspoon

curry leaves

1 small handful

drumstick

1

eggplant

1 small

fenugreek seeds

0.5 teaspoon

fenugreek seeds

0.5 teaspoon

fresh cilantro

1 handful

potato

1 small

red bell peppers

2

red chili

1

sea salt

4 servings

sesame oil

2 teaspoons

shallots

3

tamarind pulp

0.25 cup

toor dal

0.6666667 cup

turmeric

0.5 teaspoon

unsweetened shredded coconut

5 tablespoons

water

0.25 cup

water

1.5 cups

water

2.5 cups

Cooking in Steps

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.

whole coriander seeds

fenugreek seeds

cumin seeds

asafoetida

chana dal

ground cayenne pepper

peppers

seeds

cooking oil

frying pan
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.

tamarind pulp

tamarind

split pigeon peas

coconut

water

lentils

food processor

sauce pan

blender

bowl
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.

fenugreek seeds

mustard seeds

curry leaves

coconut oil

cumin seeds

chili pepper

sauce pan
4
Add the shallot and stir for another 2 minutes.

shallot
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.

tamarind juice

vegetable

split pigeon peas

salt
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.

fresh cilantro

water