Vegetable Sambar with Spiced Coconut-Tempered Curd

⏱️ 15m Prep🔥 25m Cook
Primary Dish

Vegetable Sambar

Ingredients

  • • 100 g Toor Dal
  • • 150 g Mixed Vegetables (Carrot, Drumstick, Okra)
  • • 2 tbsp Sambar Powder
  • • 15 g Tamarind paste
  • • 500 ml Water
  • • 1 tsp Mustard seeds
  • • 1/4 tsp Asafoetida

Cooking Steps

1

Pressure cook the toor dal with water and turmeric until soft.

2

In a pot, boil vegetables with tamarind water, salt, and sambar powder until tender.

3

Mix cooked dal into the vegetable gravy and simmer for 5 minutes.

4

Heat oil in a small pan, add mustard seeds and asafoetida, then pour over the sambar as a tempering.

The Perfect Pairing

Spiced Coconut-Tempered Curd

Ingredients

  • • 200 g Plain Curd
  • • 1 tsp Mustard seeds
  • • 5 Curry leaves
  • • 1 Dried red chili
  • • 1 tbsp Coconut oil

Cooking Steps

1

Whisk curd until smooth in a blender.

2

Heat coconut oil in a pan, add mustard seeds, curry leaves, and dried red chili.

3

Pour the hot tempering over the curd and serve immediately.