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Saturday, January 2, 2010

Andhra Style Mixed Vegetable Sambar

Ingredients:

Ingredients for Sambar Masala:

5-6 Red Chillies

2 tsp Coriander seeds / Kottambari beeja

15-20 Black Pepper / Kaalu Menasu

1/2 tsp Fenugreek seeds / Methi seeds

1.5 tsp Bengal Gram seeds / Chana dal / Kadle bele

1.5 tsp Cumin seeds

1.5 tsp White Rice

1 Cardamom / Elakki

1 inch sized Cinnamon / Chekke

1-2 Cloves / Lavanga

1/2 tsp Mustard seeds / Saasive

1/4 tsp Asafetida powder / Hing

1/2 inch sized Ginger

2 cloves of Garlic

3/4 cup grated Coconut

12-15 Curry leaves

Pinch of Turmeric powder

1 medium sized Tomato

2 tsp Oil

Ingredients for Sambar:

1-2 Drum sticks

1 small Carrot

1 small Radish

5-8 Benas

1 medium sized Onion

1 medium sized Tomato

2 florets of Cauliflower

2-3 florets of Broccoli

2 cups cooked Yellow Lentils / Toor dal / Togari bele

Small lemon sized Tamarind

Large grape sized Jaggary

1 tsp Mustard seeds

3/4 tsp Cumin seeds

1/4 tsp Fenugreek seeds

Big pinch of Asafetida powder

Pinch of Turmeric powder

5-6 Curry leaves

5-6 Coriander leaves

2 tsp Oil

Recipe:

Sambar Masala Recipe:
Put red chillies, coriander seeds, fenugreek seeds, black pepper, bengal gram seeds, cumin seeds, cardamom, cinnamon, cloves, white rice and mustard seeds in a pan. Dry roast these ingredients in low flame for about 8-10 mins until they give nice aroma.
Cut the tomato into medium sized pieces. Put 2 tsp oil in another pan and heat. Add asafetida powder, ginger, garlic pieces and fry them for about 1 min in medium flame. Add curry leaves, turmeric powder and fry them for few seconds. Add grated coconut and fry them in medium flame for about 1-2 mins. Add chopped tomato and mix.
Put this fried masala, dry roasted ingredients in blender and grind them to smooth paste by adding little amount of water.

This can be preserved in an airtight container in freezer for about 1-2 months.

Sambar Recipe: Cut all the vegetables into medium sized pieces as shown in the picture bellow. Separate the vegetables that cook very fast like broccoli, tomato, cauliflower, etc and keep them aside.

Put little amount of water and tamarind in a bowl. Squeeze it properly and keep it aside.

Put 2 tsp oil in a pan and heat. Add mustard seeds, fenugreek seeds, cumin seeds and fry. Once it starts spluttering, add asafetida powder, curry leaves, turmeric powder, onion and fry them for about 2 mins in medium flame. Add chopped vegetables which take longer time to cook and fry them for about 1 min. Add tamarind water, salt, jaggary and bring them to boil. Once the vegetables are half cooked, add around 1/2 cup of prepared sambar masala and bring them to boil. Add remaining chopped vegetables and cook.

Once the vegetables are cooked, add cooked yellow lentils and bring them to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days) Keep the sambar in low flame for about 5 mins. Add chopped coriander leaves, mix and cover the lid.

I tried this recipe from vahrehvah. Thanks Sanjay for this recipe. It goes well with Rice/Dosa/Idli.

3 comments:

Rasik said...

At what stage the rice to be put?
- Rasik Lal

Ruchi Ruchi Adige said...

@ Rasik,
Thanks for informing.
Add the white rice while dry roasting the masala ingredients.
I have updated the recipe.

Resham said...

yummy!!!! Thank you so much for the wonderful recipes....

HAPPY NEW YEAR - 2012