Carrot beans sambar


Carrot beans sambar


Cuisine Style: Tamil Nadu, south india | Cooking Time: 20 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Carrot , beans , potato– 1 cup [cut in to cubes]
  • Toor dal – ¼ cup
  • Tamarind water – 1 ½ tbsp [soak tamarind in warm water, squeeze &extract water]
  • Tomato – 1 [chopped]
  • Sambar Onion [Shallots] - 7
  • Dry red chilli -1
  • Green chilli – 1 [slit]
  • Garlic – 2 cloves
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Jaggery – 1 tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting and grinding ingredients

  • Fenugreek seeds – 1 tbsp [grind separately]
  • Coriander seeds - 1 tbsp
  • Cumin seeds – 1 tbsp
  • Peppercorns – 4
  • Heat pan then dry roast above ingredients & grind to fine or coarse powder

Method

  • Pressure cook toor dal with turmeric powder [Apr.4 whistles].
  • Boil vegetables separately.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add Bengal gram, urad dal & sambar onion sauté till soft.
  • Add garlic, dry chilli, green chilli & curry leaves sauté. Then add fenugreek powder, asafetida sauté gently.
  • Add tomato sauté till soft. Add boiled vegetables, turmeric & red chilli powder sauté well.
  • Add boiled toor dal, freshly ground pepper, coriander & cumin powder mix well. Then add tamarind water & let it boil. Then add jaggery and salt mix well.
  • Cut off heat & sprinkle coriander leaves, serve hot with rice, idli or dosa.

Note

  • Don’t pressure cook vegetable because it loses nutrient values.

Carrot beans potato sambar

Carrot beans potato sambar


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