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Vegetable Coconut Sambar Popular

Category : Rasam-Sambar

Author : TajRecipe

Date : 8/2/2006

Rating: Rating 3.9 ( 3.9 ) by 10 users

Ingredients:
1/2 cup lenthils
3 tbsp oil
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
3 tbsp coriander seeds
3 tbsp yellow split peas
1 tsp cumin seeds
3 tbsp grated coconut
1 1/4 cups water
6 spring onions, chopped
1 small eggplant, cubed
1 celery stick, chopped
1 small potato, quartered
1 green bell pepper, chopped
6 dried red chillies, halved
2 tbsp tamarind juice
1/2 tsp ground turmeric
1 tbsp chopped fresh coriander leaves
Salt

For Seasoning:

1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 dried red chilli, halved
3-4 curry leaves
Instructions:
1. Cook lenthils in boiling water for about 1 hour until tender then drain and set aside.

2. Heat half the oil and fry the fenugreek seeds, asafoetida, corriander seeds, split peas and cumin seeds for a few minutes.

3. Add the coconut and a little water and grind to a fine paste.

4. Heat the remaining oil and fry the seasoning ingredients until the mustard seeds start splutter. Add the onions and fry for 2 minutes.

5. Add the vegetables, chillies, tamarind juice, turmeric and salt to taste. Cover and simmer for 10 minutes until the vegetables are tender.

6. Add the cooked lenthils and ground paste and simmer for a further 5 minutes until all the ingredients are well blended.

7. Garnish with coriander leaves.

Serve hot with rice.

Serves 4.

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