Vegetable Sambar (Karnataka version)

Updated: Jun 25, 2020

Prep time: 20 mins Cooking time: 10 mins


Ingredients

For sambar

  • 1.5 cups of vegetables - Carrot, beans, onion, knol khol and potato. (You can add vegetable of your choice)

  • 1/2 cup toor dal

  • 2 cups water

For masala

  • 6-7 dry red chili (byadgi chili)

  • 1 tablespoon coriander seeds

  • 1/2 inch cinnamon

  • A pinch of cumin

  • 1/2 teaspoon urad and channa dal

  • A pinch of hing

  • 3 tablespoon of grated coconut

  • 1 tablespoon of tamarind soaked in water

  • 1 teaspoon salt

  • 1 tablespoon jaggery powder

For tempering

  • 1 teaspoon ghee

  • 1 teaspoon mustard

  • 4-5 curry leaves

 

Instructions

Making Sambar

  1. Cut all the vegetables and add cleaned toor dal and water. Pressure cook them for 2-3 whistles.

  2. Meanwhile in a kadai heat oil and add hing, cumin, cinnamon, urad, channa dal and coriander seeds and let it fry until they're slightly golden.

  3. Add dry red chilies and saute. Turn off the flame and add grated coconut.

  4. Let it cool. Put it in a blender, add 1 tablespoon of soaked tamarind water. Blend it to smooth paste.

  5. Once the dal and veggies are cooked, transfer it to a kadai and add the masala paste.

  6. Add salt, jaggery powder and let it simmer for 6-7 mins.

  7. For tempering - In a tempering pan, add ghee and once it's hot, add mustard and curry leaves and let it splutter.

  8. Add the tempering to the simmering samabar and turn off the flame.

  9. Serve with rice or Ragi mudde/ragi ball.

 

Pictorial Instructions


Preparation







Cut all the vegetables and add cleaned toor dal and water. Pressure cook them for 2-3 whistles.











Meanwhile in a kadai heat oil and add hing, cumin, cinnamon, urad, channa dal and coriander seeds and let it fry until they're slightly golden.

Add dry red chilies and saute









Turn off the flame and add grated coconut.

Let it cool. Put it in a blender, add 1 tablespoon of soaked tamarind water. Blend it to smooth paste.










Once the dal and veggies are cooked, transfer it to a kadai and add the masala paste.

Add salt, jaggery powder and let it simmer for 6-7 mins.









For tempering - In a tempering pan, add ghee and once it's hot, add mustard and curry leaves and let it splutter.

Add the tempering to the simmering samabar and turn off the flame.









Serve with rice or Ragi mudde/ragi ball.

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