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PrintVEGETABLE SAMBAR
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large non-stick pan and fry the onion for about 3-5 minutes or until just golden.
- Add the garlic and cook for about half a minute, then add in the tomato cook for 2-3 minutes.
- Add in the coriander and sambar powders. Cook for 1 more minute and stir into the cooked curry.
- Stir in the tamarind juice halfway through. Cook at least for 8-10 minutes. Adjust seasoning with salt and chilli.
- Heat one teaspoon of oil in a small sauté pan and add the mustard seeds, curry leaves, peppercorns, chillies. When it pops add it into the cooked curry.
- The curry should have the consistency of thin soup.
- Serve hot with steamed rice.
INGREDIENTS
- 1 large onion sliced
- 3 tomatoes cut into wedges
- 1½ teaspoon coriander powder
- Sambar powder to taste
- Tamarind juice to taste
- 1 teaspoon garlic paste
- 2 teaspoon IDHAYAM oil
- Salt to taste
Tarka
- 1 teaspoon brown mustard seeds
- 1 teaspoon IDHAYAM Sesame oil
- 1 teaspoon black peppercorns
- 2-3 small dried red chillies
- Few fresh curry leaves
Curry, all cooked together
- 2 fresh drumsticks, cut into 3 inch pieces and washed thoroughly
- 200 grams aubergine, washed thoroughly and cut into small cubes
- 100 grams split toovar dhal, picked over, washed, soaked, cooked and mashed
- 2 small potatoes, washed thoroughly and cut into small cubes
- 1 teaspoon turmeric powder
- 750 ml cold water
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