Bangalore

Mixed Vegetable Sambar

Mixed Vegetable Sambar – As I explained you in my previous recipes regarding the preparation of different style of sambars, here we can speak about a sambar mixed with different type of vegetables. Since we add varieties of vegetables in to sambar the taste and aroma of the sambar will be very good. This type of sambar is very much preferable in parties, like when there is bulk cooking in many of the places sambar will be the main item in the menu.

Preparation time

  • Preparation time – 25 minutes
  • Cook Time – 30 minutes
  • Total Time – 55 minutes
  • Cuisine: South Indian
  • Servings: 4 -5
Mixed Vegetable Sambar

Ingredients for Mixed Vegetable Sambar

  • Tur dal 200 gms
  • Onions 250 gms sliced
  • Tomato 100 gms
  • Brinjal 100 gms
  • Drumsticks 1 No’s
  • French beans 100 gms
  • Turnip 1 No
  • Pumpkin 100 gms
  • Tamarind 2 tbsp
  • Corinader leaves small bunch
  • Chilli powder 2 tsp
  • Sambar masala 1 tbsp
  • Oil 3 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Cumin seeds 1 tsp
  • Fenugreek 1/8 tsp
  • Garlic few flakes
  • Curry leaves 2 springs
  • Asafoetida a pinch
  • Salt to taste
  • Water 1 ltr

Preparation of Mixed Vegetable Sambar

  • First clean and wash dal, Secondly cut and wash all the vegetables in to larger size. Thirdly soak tamarind in a water to extract pulp from it.
  • Then cook dal with asafoetida and garlic in water, to a soft consistency and mash.
  • In a heavy vessel heat a little oil and add curry leaves, mustard, urad dal, cumin seeds, fenugreek and asafoetida.
  • Also add sliced onions and fry till golden brown.
  • Then add tomatoes and fry for a while.
  • Next add turmeric, red chilli powder and coriander powder and fry further so the raw smell disappears.
  • Then add vegetables and salt with water and cook till the vegetables are done.
  • Along with the dal add tamarind extract and allow to simmer till the oil rises to the top.
  • Add sambar powder and simmer further.
  • Finally, add finely chopped coriander, before taking the sambar off the fire.
  • Serve with hot rice, to which ghee has been added.

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