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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India

Sambar II (Kerala/Tamil style)

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup toor dal
  • Oil
  • ¾ tbsp asafoetida (kayam)
  • 2 tbsp chile powder
  • 2 tbsp coriander powder
  • 1 tbsp coriander seeds
  • ½ ea. coconut, flesh shredded
  • 2 cups mixed vegetables (small onions, tomato, drumstick)
  • ½ tbsp turmeric powder
  • 1 tbsp tamarind paste
  • 1 tbsp mustard seeds
  • Coriander leaves and curry leaves for garnishing, finely chopped

Method

  1. Wash and cook the dal until soft. Mash it.
  2. Heat the pan and add 1 tsp oil. Add asafoetida, chili powder, coriander powder, and coriander seeds. Fry them well.
  3. Add coconut and fry until the mixture is dark red in colour (do not burn it). Remove from heat and let cool.
  4. Wash the vegetables, and boil them in a pot of water with the turmeric powder.
  5. When the vegetables are almost done, add tamarind paste and allow it to boil for some time.
  6. Grind the coconut mixture, then mix in the mashed dal. Stir this combination into the pot of vegetables, and let it boil for some time.
  7. Season with salt to taste, and mix in the mustard seed and curry leaves.
  8. Serve hot, garnished with the coriander leaves.