Sambhar Indian Vegetable Curry Recipe |
Ingredients: |
125 g thuvar dhall 60 g tamarind and 115 ml hot water 340 ml water Pinch of asafetida powder (optional) 250 g yellow pumpkin, skinned, deseed and cut into chunky cubes 150 g winter melon, skinned, deseed and cut into chunky cubes 50 g shallots, peeled 1 potato, peeled and quartered 1 carrot, quartered 1 aubergine, quartered 3 drumsticks, cut into 2.5 cm lengths 1 teaspoon salt ½ teaspoon sugar ½ teaspoon turmeric powder 2 stalks coriander (cilantro) leaves 2 stalks curry leaves For paste: 3 tablespoons oil 8 dried red chilies 2 tablespoons coriander (cilantro) seeds ½ teaspoon fenugreek 1 tablespoon thuvar dhall 1 stalk curry leaves 50 g grated white part of coconut 225 ml water For tempering: 3 tablespoons oil 1 tablespoon mustard seeds 1 stalk curry leaves |
Method: Clean the 125 g thuvar dhall of grit and stones. Wash and drain well. Mix 115 ml hot water with tamarind. Squeeze and strain to obtain juice. Place the thuvar dhall in 340 ml water with asafetida powder (if using). Bring to a boil. Lower heat and allow thuvar dhall to cook until soft. Turn off heat and cool. Mash coarsely with a masher or with your hand. I use my hand so that I get to feel the texture. Leave aside for 2 minutes. Reheat thuvar dhall over medium flame and add all the vegetables. Stir well, include salt, sugar, turmeric powder and coriander (cilantro) leaves. Simmer for 10 minutes. Stir in tamarind juice and continue simmering. Meanwhile, prepare paste. Heat oil in a small wok until hot. Add dried red chilies, coriander seeds, fenugreek, 1 tablespoon thuvar dhall and curry leaves. Fry briskly for 30 seconds. Dish out. In the same pan fry grated coconut until golden brown. Place chili mixture and coconut in a blender with 115 ml water. Blend to a smooth paste. Remove paste from blender. Pour another 115 ml water into blender and whip for 1 second. Add paste and the blended water to the pan of boiling vegetables. Cook for another 20 minutes. Add 2 stalks curry leaves and turn off heat. Heat oil in a wok until hot. Add mustard seeds and curry leaves. Fry until the seeds splutter. Pour over the dish. Let is stand for half an hour before serving. Serve Sambhar hot with rice or dosas. Note:Sambhar is one of the most well-known South Indian vegetable curries. You may add more vegetables like okra, yam, sweet potatoes or you may just have a plain pumpkin, winter melon and shallots sambhar. Asafetida is a very pungent spice not liked by everyone. So, you may omit it if you wish. You may also substitute thuvar dhall with split dhall. |
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