Wednesday, April 17, 2024




This is a vegetable curry with gravy for use with string hoppers, idly or thosai or even with rice.


Mixed vegetables 200 Gms
Sambar powder 1 tablespoon
Onion 1 medium
Green chillies 2
Tamarind paste ½ teaspoon
Red lentils 50 Gms
Asafoetida powder ½ teaspoon
Coconut milk 1 cup


Mixed vegetables can be bought as frozen, if you like you can use carrots, potatoes, tomatoes, ash plantain, drumstick, aubergines, beans and pumpkin and any other you fancy.

If using fresh assortment of vegetables, clean and slice them and use 200 Gms of mixed vegetables.

Wash and boil red lentils in water until cooked.

Remove scum.

Add the vegetables, chopped green chillies, and diced onion, cover and boil until all the vegetables are cooked.

Add the coconut milk, tamarind, salt and the sambar powder and boil again until the curry starts simmering. Add the asafoetida powder and cook for one more minute.

Garnish and remove from fire and rest for 20 minutes.

Sambar South Indian recipe – New


Channa Dhal 1table spoon
Coriander seeds 1 tablespoon
Urid dhal 1 tea spoon
Cumin seeds ½ tablespoon
Fenugreek ¼ teaspoons
Dry red chillies 5
Toor Dhal ¾ cup or mixture of Toor dhal and Mysore dhal to ¾ cup
Turmeric powder ¼ teaspoon
Water 2 ½ to 3 cups
Brinjal medium 2 cut into pieces
Carrot medium 1 cut into small cubes
Drumstick 1 cut into 2 inch long pieces
Tomatoes Medium size 2 cut into eight pieces
Pumpkin few cubes without skin
Green Chillies 3 cut lengthwise
Onions - shallots 5
Fenugreek leaves few washed
Oil 2 tablespoon
Mustard seeds ½ teaspoon
Red chillies 2 cut into small pieces
Curry leaves 15 pieces
Asafoetida ½ teaspoons
Tamarind paste 1 teaspoon
Salt as needed


Wash the dhal well in plenty of water and add them to a pressure cooker.

Add turmeric powder, salt and 2 to 3 cups of water, cover and cook for about 20 minutes.

When the pressure cooker is ready to open, mash the dhal into a paste and keep aside.

In a frying pan dry roast channa dhal, coriander seeds, urid dhal, cumin seeds, fenugreek and dry chillies until flavour emanates, do not over roast.

Let it cool for a while and then grind it to a powder and set aside. This is the sambar masala.

In a pot put the vegetables –Brinjal, carrot Drumstick, tomatoes, pumpkin, Green Chillies, fenugreek leaves and skinned whole shallots and add sufficient water and salt to cook. Cook this in medium heat until vegetables have been cooked.

Add tamarind paste and stir to dissolve it well.

Add the ground sambar masala and the mashed dhal mixture and stir well.

Boil and check the taste and adjust salt and the rest. Add sufficient water to get the correct consistency. Simmer to complete cooking.

Now in a small frying pan add some oil or even ghee if you like and mustard seeds. Wait for the seeds to pop. Add the curry leaves and asafoetida powder and remove from fire.

Add this garnish to the sambar already made and stir.