Vegetable Sambar with Spiced Coconut Dry Potato Fry (Urulai Kizhangu Varuval)

⏱️ 15m Prep🔥 35m Cook
Primary Dish

Vegetable Sambar

Ingredients

  • • 100 g Toor dal
  • • 200 g Mixed vegetables (drumstick, carrots, okra)
  • • 20 g Tamarind pulp
  • • 2 tbsp Sambar powder
  • • 0.5 tsp Turmeric powder
  • • 1 tsp Mustard seeds
  • • 1 sprig Curry leaves
  • • 2 tbsp Oil

Cooking Steps

1

Pressure cook the toor dal with turmeric until soft.

2

Boil chopped vegetables in water with salt and tamarind pulp until tender.

3

Add cooked dal and sambar powder to the vegetables and simmer for 5 minutes.

4

Prepare a tempering by heating oil in a small pan, adding mustard seeds and curry leaves, then pour into the sambar.

The Perfect Pairing

Spiced Coconut Dry Potato Fry (Urulai Kizhangu Varuval)

Ingredients

  • • 300 g Potatoes, cubed
  • • 2 tbsp Coconut oil
  • • 1 tsp Mustard seeds
  • • 1 tsp Red chili powder
  • • 0.5 tsp Turmeric powder
  • • 1 tsp Fennel seeds
  • • 10 g Fresh grated coconut

Cooking Steps

1

Heat oil in a pan, add mustard seeds and fennel seeds.

2

Add boiled cubed potatoes and sauté on medium heat until edges turn crisp.

3

Stir in chili powder, turmeric, and salt.

4

Garnish with fresh grated coconut before serving.