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- Mixed Vegetable Coconut Sambar (Araitha Sambar)
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PrintMIXED VEGETABLE COCONUT SAMBAR (ARAITHA SAMBAR)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Spice Paste: Fry the fenugreek seeds, red chillies, asafetida powder, cumin seeds, coriander seeds and Bengal gram dal in the oil.
- Add the coconut and grind to a fine paste with little water. Set aside.
- Heat the oil in a pan, when hot add in all the ingredients for tempering.
- When the mustard seeds splutter, add the onions and fry for a minute. Add all the other vegetables, tamarind juice, salt and turmeric powder.
- Cover and simmer for 10- 12 minutes or until the vegetables are done.
- Add the dhal and the spice paste and cook until the flavours blend. Garnish with chopped coriander leaves.
- Serve hot with rice.
INGREDIENTS
- 225 grams aubergine, cut into small cubes
- 75 grams red gram dhal, cooked
- A lime-sized tamarind ball, soaked and juice extracted
- 75 grams small sambar onions, skinned
- 1 drumstick, cut into 2" pieces
- 1 small potato, quartered
- 1 capsicum, cut into small cubes
- Salt to taste
- ½ teaspoon turmeric powder
- A small bunch of coriander leaves, chopped fine for garnishing
Spice Paste
- 1 tablespoon Cooking oil
- ½ teaspoon fenugreek seeds
- 6 dry red chillies
- ½ teaspoon asafetida powder
- 1 teaspoon cumin seeds
- 3 tablespoon coriander seeds
- 2 tablespoon Bengal gram dhal
- 75 grams grated fresh coconut
Tempering
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon Cooking oil
- ½ teaspoon fenugreek seeds
- 1 dry red chilli, halved
- A few curry leaves
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