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