Lentil and Mixed Veggie Curry or Sambar – South Indian Curry


Sambar, a true South Indian delicacy... Onam is around the corner and it is the biggest festival of Kerala. While thinking about Onam too many good memories rushes into my mind. You have to be in Kerala to celebrate and enjoy Onam to the fullest. Though I couldn't be in Kerala for Onam for the past few years, every year I make sure to celebrate it with Sadya along with my friends. Sadya or Kerala's flavorful veggie palate is not the name of one dish, it has more than 20 dishes served on the plantain leaf. It's a grant feast and all you can have is veggie dishes, each and every dish has an unique and distinct taste. I've already posted the recipes for making Sadya dishes, you could find around 17 recipes in just one post. Sambar or Lentil and Mixed Veggie Curry is one of the main dishes of Sadya. It is served as the second course along with rice. This curry is often made in most of the Kerala houses and is served with South Indian breakfast dishes like Dosa, Idli and Vada. Last weekend,

What you will need

Toor dal or Pigeon pea- 1 cup

Small onions, whole- 10

Carrot, diced- 2

Potato, diced- 1 large

Eggplant, diced- 2 cups

Drumsticks, cut 3 inch long- 2 sticks

Ash gourd, diced- ½

Raw plantain, diced- 1 (optional)

Green chilies, halved- 4

Turmeric powder- ¼ tsp

Asafetida- 2 pinches

Water- ½ cup

Salt- to taste

Coconut, grated- ½ cup

Dry red whole chilies- 5

Coriander seeds- 1½ tbsp

Cumin seeds- 1 tsp

Curry leaves- 1 sprig

Small onions- 5 no's

Water- very little

Okra or Lady's finger, cut 1 inch long- 10

Tomatoes, chopped- 2 no's

Tamarind juice, freshly squeezed- 6 tbsp (3 inch slice soaked in 6 tbsp warm water)

Chili powder- 1 tsp (add only if required)

Asafetida- ⅛ tsp

Water- to thin down the gravy

Coconut oil- 1 tbsp

Coconut oil- 3 tbsp

Mustard seeds- 2 tsp

Whole dry red chilies- 3

Curry leaves- 1 sprig

Fenugreek seeds- 1 tsp


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