This is the third variety of mixed vegetable Sambhar that I am posting in this website. As we all know, every household has their own way of making Sambhar . Some use ready made powder, others roast the spices afresh and some make the powder to last for a couple of months. Today, I am posting the recipe shared by my friend Sheena Narkar which uses a bit of jaggery to enhance the taste. Recipe link to the Sambhar powder is given below.
1 cup boiled and mashed Toovar Dal/split pigeon peas
1 carrot chopped into one inch sized pieces
1 cup shallots ( Sambhar onions)
2 Drumsticks chopped into two inch sized pieces
1 tiny brinjal sliced into half vertically
1 tomato chopped into eight pieces
2 tbsps Sambhar powder
1/2 tsp Turmeric powder
1 tsp jaggery
3 tbsps Tamarind paste
1 sprig curry leaves
5 tbsps finely chopped coriander leaves
For the tempering:
2 tbsps Ghee or oil
1 tsp mustard seeds
A large pinch of Hing/ asafoetida
2 sprigs curry leaves
1 dry red chilly broken into two
Cook the chopped vegetables in two glasses of water along with salt, turmeric powder, Sambhar powder, curry leaves and a tsp of Ghee. When half done add the tamarind paste, jaggery and boiled Dal. Bring to a boil and keep simmering for a couple of minutes. Heat oil or ghee in a pan. Add the mustard seeds. After they splutter add the Hing , broken red chilly and the curry leaves. Drop the seasoning into the boiling Sambhar. Give one boil, switch off and garnish with finely chopped coriander leaves.
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