Vegetable Sambar/Stew with Coconut
by Spice TreeVegetable Sambar/Stew with Fresh Coconut
Category
Main meal
Servings
4
Prep Time
15
Cook Time
40
Ingredients
- 1 cup split pigeon peas (toor dal)
- 0.5 tsp Spice Tree Turmeric Powder
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8-10 curry leaves
- 0.25 tsp asafoetida
- 2 ripe tomatoes (chopped)
- 1 medium potato (diced)
- 1 medium carrot (diced)
- 1 cup green beans (cut into 1.5 inches)
- 0.5 cup peas
- 1 tsp jaggery/brown sugar (optional)
- 1 tbsp tamarind concentrate
- 0.5 cup freshly grated coconut
- 2 tbsp Spice Tree Sambar Powder
- 1 tbsp salt (to taste)
- 3 cups water
Directions
- In a pressure cooker or pot (takes longer), add split pigeon peas, add 2 cups water (4 if using a pot), turmeric powder, all the vegetables, 1 tsbp oil and cook until you hear 2 whistles (in pressure cooker) or until fully cooked if using a pot.
- separately, blend freshly grated coconut, sambar powder, 0.5 tbsp salt, 0.25 cup water
- Add the blended mixture, tamarind concentrate and jaggery/brown sugar to the cooked lentils and vegetables, stir and simmer for 8-10 minutes
- Add water and salt to suit desired consistency and taste
- Pour the tempering over the vegetable sambar/stew, stir, remove from heat and serve
Tempering:
- Heat 1 tbsp oil in a small pot
- Add mustard seeds, cumin seeds and asafoetida to the hot oil
- Wait for it to sputter and add curry leaves
Recipe Note
Serve with hot rice, dosa or idli with ghee
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